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Miso Rice Porridge

Miso Rice Porridge

Ingredients

1 cup organic brown rice, washed 5 cups water small pinch of sea salt or piece of kombu, soaked and diced 3 to 4 shiitake mushrooms, soaked, stems removed, and diced, add the water 1 cup daikon, quartered and sliced thin (white Oriental radish) 1/4 cup celery, sliced on a thin diagonal 1/2 cup squash, cubed 1/2 cup carrot, diced 1/4 cup cabbage, diced 2 level teaspoon barley miso, pured chopped scallion, chives, or parsley, for garnish

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Preparation
 

This porridge is very energizing. Make it and eat it every
morning for a week along with the rest of your breakfast
for a kick start on the day.

Place the rice, water, sea salt or kombu and shiitake in a
pressure cooker. Cover and bring up to pressure. Reduce
flame to medium-low and cook for 45 minutes. Remove from
flame and allow pressure to come down. Remove cover. Add
the daikon, squash, carrots, and cabbage. Cover with a
regular lid, not a pressure cooker lid, and bring to a
boil. Reduce the flame to medium-low and simmer several
minutes until the vegetables are tender. Reduce the
flame to low, add the miso, and mix well. Simmer, without
boiling, for 2 to 3 minutes. Place in serving bowls and
garnish.

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