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

Hey everyone, it’s me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, macrobiotic soy milk risotto with rolled barley and mixed grains. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Macrobiotic Soy Milk Risotto with Rolled Barley and Mixed Grains is one of the most favored of recent trending foods in the world. It’s appreciated by millions daily. It’s simple, it is fast, it tastes yummy. Macrobiotic Soy Milk Risotto with Rolled Barley and Mixed Grains is something that I’ve loved my whole life. They’re fine and they look wonderful.

To begin with this particular recipe, we have to first prepare a few components. 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 it.

The ingredients needed to make Macrobiotic Soy Milk Risotto with Rolled Barley and Mixed Grains:
  1. Prepare 50 grams Rolled barley
  2. Take 50 grams Mixed grains (black rice, glutinous millet, amaranth, etc.)
  3. Prepare 1 Onion
  4. Make ready 5 slice Bacon
  5. Prepare 1 packet King oyster mushrooms (or shimeji, shiitake mushrooms)
  6. Prepare 2 clove Garlic
  7. Prepare 500 ml Water
  8. Prepare 2 tbsp Soup stock granules
  9. Make ready 200 ml Soy milk
  10. Make ready 1 tbsp Olive oil
  11. Prepare 1 Salt and pepper
  12. Take 1 Fresh parsley
  13. Prepare 1 Black pepper
  14. Make ready 1 as much (to taste) Grated cheese
Instructions 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.

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