Brown Rice Porridge with the Seven Herbs of Spring

Hey everyone, it is Louise, welcome to our recipe site. Today, I'm gonna show you how to prepare a special dish, Brown Rice Porridge with the Seven Herbs of Spring. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

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As for the number of servings that can be served to make Brown Rice Porridge with the Seven Herbs of Spring is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we have to first prepare a few components. You can cook Brown Rice Porridge with the Seven Herbs of Spring using 6 ingredients and 5 steps. Here is how you cook it.

I wanted to make a vegetarian seven plant rice porridge.

You might enjoy this topped with bonito flakes to add an umami-flavored accent.

These are the seven herbs typically used in this porridge:
Water dropwort ("seri," Oenanthe javanica), shepherd's purse ("nazuna," Capsella bursa-pastoris), cudweed ("gogyo," Gnaphalium affine), chickweed ("hakobera," Stellaria media), nipplewort ("hotokenoza," Lapsana apogonoides), turnip ("suzuna"), and daikon ("suzushiro") Recipe by Megukinana

Ingredients and spices that need to be Get to make Brown Rice Porridge with the Seven Herbs of Spring:

1. 2 servings' worth Brown rice
2. 1 set Edible wild spring herbs
3. 1 pinch Salt
4. 1 Soy sauce
5. 2 tsp Kombu tea
6. 400 ml Water

Steps to make to make Brown Rice Porridge with the Seven Herbs of Spring

1. Heat the salted kelp powder and water in a pot to dissolve.
2. Rinse the brown rice.
3. Rinse the seven herbs, then chop into bite-sized pieces.
4. Add the rice, daikon radish, and turnip (all but the greens), bring to a boil, then simmer until the rice turns to a porridge.
5. When the porridge is finished, add the greens, season with salt and soy sauce, then serve.

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