I eat oranges very seldom, when I do is to use it in desserts and I always buy organic grown oranges.

When I don’t use the skin in a dessert, I cut the skin very fine and leave it out to dry on a rice mat. When is dry out  I save it in a glass jar with a tight lid and then use it to make this dish.

Ingredients

  • 2 cups of medium grain brown rice

  • 4 ½ cups of sprig water

  • 2 tsps of dry orange peel pieces

  • 1 pinch of sea salt

  • 1″ piece of kombu sea vegetable soaked in little water.

  • A heavy pot with lid
Rice and Orange Peal
 

Preparation

Place the piece of kombu on the bottom of the pot. Wash rice drain and place into cooker and mix in the orange peel. Add water. Bring to a boil on a high flame, reduce flame and place a flame deflector under the pot. Add salt, cook for 50 minutes.

Serve with sprinkled gomasio.

“The macrobiotic way of life recommended by the ancient wise people and practiced widely for physical, mental and spiritual development consists of the following arts; the way of eating, the way of breathing, and the way of daily life. Because a human being is part of his environment, and has evolved through biological development covering more than three billion years on this planet, his physical, mental and spiritual conditions are based upon what he consumes from his natural environment and his food. The way of eating is the most essential factor for his development.”

Michio Kushi, THE BOOK OF DO-IN (ISBN 0-87040-382-6)

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