Easiest Way to Make Any-night-of-the-week Hijiki Brown Rice Macrobiotic-Style with Plenty of Vegetables

Hello everybody, it is me, Dave, welcome to our recipe page. Today, we’re going to make a distinctive dish, hijiki brown rice macrobiotic-style with plenty of vegetables. One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

Great recipe for Full of Fiber Burdock Root & Hijiki Fried Brown Rice. Our family often eats brown rice. I composed a recipe that gives you plenty of nutrients, is filling, and where you can taste the brown rice, all in one plate. Since you just cook everything together I don't have any.

Hijiki Brown Rice Macrobiotic-Style with Plenty of Vegetables is one of the most popular of current trending meals in the world. It is simple, it is fast, it tastes yummy. It is appreciated by millions every day. They are nice and they look fantastic. Hijiki Brown Rice Macrobiotic-Style with Plenty of Vegetables is something which I have loved my whole life.

To begin with this recipe, we have to prepare a few ingredients. You can have hijiki brown rice macrobiotic-style with plenty of vegetables using 8 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Hijiki Brown Rice Macrobiotic-Style with Plenty of Vegetables:

1. Take 3 rice bowls' worth Brown rice
2. Prepare 10 grams Hijiki seaweed sprouts (dried)
3. Make ready 1 Carrot
4. Prepare 1/2 Burdock root
5. Prepare 5 Shiitake mushrooms (fresh or dried)
6. Make ready 2 tbsp ●Sake
7. Prepare 2 tbsp ●Soy sauce
8. Get 1/2 tsp ●Salt

E den Hiziki is especially delicious when cooked with naturally sweet vegetables such as onions, carrots, and sweet corn. It combines well with tofu and tempeh. Hijiki is rich in dietary fibre and minerals such as calcium, iron and magnesium. There is also a very similar dish called Maze Gohan (混ぜご飯).

Instructions to make Hijiki Brown Rice Macrobiotic-Style with Plenty of Vegetables:

1. Wash the brown rice and submerge in enough water to cover the listed amount.
2. I used dried hijiki that doesn't need to be rehydrated. The listed amount is just an estimate. Use as much as you like.
3. Cut the carrot, burdock root, and shiitake mushrooms into bite-sized pieces.
4. Add all of the ingredients to Step 1 and start the rice cooker.
5. Here is a version using white rice instead of brown. It's very delicious and there's no need to change the ingredient amounts.

Hijiki is rich in dietary fibre and minerals such as calcium, iron and magnesium. There is also a very similar dish called Maze Gohan (混ぜご飯). Unlike Takikomi Gohan where uncooked rice and other ingredients are cooked in the same pot, Maze. In addition, flour-based products like pasta and bread can be eaten occasionally as part of a macrobiotic diet. It is to reduce the raw "seaweed" taste of hijiki while adding a rich note to the dish.

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