Macrobiotic Soy Milk Risotto with Rolled Barley and Mixed Grains
Macrobiotic Soy Milk Risotto with Rolled Barley and Mixed Grains

Hey everyone, hope you are having an amazing day today. Today, I will show you a way to make a special dish, macrobiotic soy milk risotto with rolled barley and mixed grains. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Macrobiotic Soy Milk Risotto with Rolled Barley and Mixed Grains is one of the most well liked of current trending meals on earth. It is enjoyed by millions daily. It’s easy, it’s quick, it tastes yummy. Macrobiotic Soy Milk Risotto with Rolled Barley and Mixed Grains is something that I’ve loved my entire life. They’re fine and they look wonderful.

To begin with this particular recipe, we have to prepare a few ingredients. You can have macrobiotic soy milk risotto with rolled barley and mixed grains using 14 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Macrobiotic Soy Milk Risotto with Rolled Barley and Mixed Grains:
  1. Take 50 grams Rolled barley
  2. Make ready 50 grams Mixed grains (black rice, glutinous millet, amaranth, etc.)
  3. Get 1 Onion
  4. Make ready 5 slice Bacon
  5. Make ready 1 packet King oyster mushrooms (or shimeji, shiitake mushrooms)
  6. Make ready 2 clove Garlic
  7. Prepare 500 ml Water
  8. Get 2 tbsp Soup stock granules
  9. Take 200 ml Soy milk
  10. Take 1 tbsp Olive oil
  11. Make ready 1 Salt and pepper
  12. Get 1 Fresh parsley
  13. Make ready 1 Black pepper
  14. Get 1 as much (to taste) Grated cheese
Steps to make Macrobiotic Soy Milk Risotto with Rolled Barley and Mixed Grains:
  1. These are the rolled barley, glutenous millet and amaranth I used this time.
  2. Finely chop the onion and garlic, slice the bacon, and cut the king oyster mushrooms into 1 cm cubes.
  3. Heat a frying pan, and add the olive oil and garlic.
  4. When fragrant, add the onion, bacon and king oyster mushrooms. Sauté until the onion has become transparent, and season with salt and pepper.
  5. Add the rolled barley and mixed grains, and sauté for about 3 minutes.
  6. Add the water and soup stock granules and simmer over low heat for about 15 minutes until the rolled barley softens and there is not much liquid left.
  7. Add the soy milk and season with salt and pepper. (Turn off the heat before it comes to a boil. If you boil the soy milk, it will separate from the water.)
  8. Serve it on a plate, scatter on the fresh parsley, sprinkle black pepper and parmesan cheese to taste. And it's done.

So that’s going to wrap it up with this exceptional food macrobiotic soy milk risotto with rolled barley and mixed grains recipe. Thanks so much for your time. I’m confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!