Ingredients

  • 1 cup of hato mugi also called pearled barley or Job’s tears

  • 4 ½ of spring water or more as needed

  • 1 small onion, diced small

  • 1 carrot, diced

  • 1 stalk of celery, diced

  • 2 shiitake mushrooms, soaked in water and cut small

  • 1 cup, cubed tofu

  • 1 small head of broccoli cut

  • 1 cup of fresh corn

  • 2″ piece of kombu sea vegetable

  • 2 Tbsps of white miso
Rice and Quinoa Stew
 

Preparation

Place the onions on the bottom of a heavy pot add enough water to cover and bring to a boil for 5 minutes. Add a piece of kombu and add the hato mugi to the water and bring to a boil with a high flame, continue to boil for 15 minutes, then add the carrot, the celery, the mushroom and the fresh corn. Add water if needed. Bring back to a boil and then lower slightly the flame. Cook for 10 minutes. Remove the kombu, slice it thin, put back into the pot and add the cubed tofu and cook 5 minutes, add the broccoli flowers and simmer for few more minutes. When the grain is tender, dilute the miso in a small cup with some hot water and pour into the stew. Stir with a wooden spoon, cook another minute and remove from heat.

Serve.

“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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