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
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
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.