Reading too many macrobiotics cookbooks have definitely altered how I see cooking. I have turned towards earth and started enjoying subtleties. The below recipe was a result of my attempt to make an macrobiotic and vegan fried brown rice. My so called fried rice interestingly turned into some creamy goodness. Enjoy!

Mock risotto with miso, arame and scallions


2 cups cooked short grain brown rice
5-6 scallions
1/4 cup prepared arame or other edible seaweed (prepare according to package instructions)
3 tablespoons mild miso (barley or rice miso works best)
1.5 tablespoon olive oil
a dash of good sesame oil
gomasio and tamari to taste


Heat the olive oil in a skillet and add chopped scallions. Cook until the scent of scallions become sweet. Add arame and toss. Add the cooked brown rice, cook for 5-6 minutes, mixing gently. Hear the rice cracking. In a small bown, dilute the miso with 1/4 cup of water and add this to the rice. Fold gently, cook for half a minute, add sesame oil, fold again and transfer the rice to a serving dish. Season with gomasio and tamari.