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We hope you got benefit from reading it, now let’s go back to macrobiotic quiche with brown rice & root vegetable recipe. To make macrobiotic quiche with brown rice & root vegetable you need 17 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to cook Macrobiotic Quiche with Brown Rice & Root Vegetable:
- You need 400 ml Brown rice
- Provide 3 cm Lotus root
- Prepare 100 grams Your choice of mushrooms, such as maitake, shimeji, or shiitake
- Take 1/2 Onion
- Take 3 cm Carrot
- Prepare 1 tbsp Dried hijiki seaweed
- Use 1 Salt and pepper
- You need 2 tbsp Vegetable oil (your preferred type)
- Use 1 clove Garlic
- Use 1 Bay leaf
- Provide 200 ml Soy milk (for the sauce)
- Provide 2 1/2 tbsp Saikyo white miso (for the sauce)
- Prepare 1 tbsp Kudzu powder (for the sauce)
- Prepare 100 grams Whole-wheat flour (for the dough)
- Prepare 50 grams Srong bread flour (for the dough)
- You need 50 ml Water (for the dough)
- You need 50 ml Vegetable oil (your preferred type) (for the dough)
Instructions to make Macrobiotic Quiche with Brown Rice & Root Vegetable:
- To make the pie dough: Thoroughly mix together the dry ingredients and add water and oil alternately. Work it in with your fingers.
- Check to the moistness of the dough; if you can gather it into a ball, then it's ready. Leave the dough in the fridge for at least 30 minutes. If you prepare the dough up to this stage the day before, it makes things easier.
- Line a pie dish with the pie crust and prick holes in the crust with a fork. Bake the crust for 15 minutes at 200°C.
- To make the filling: Lightly rinse the brown rice and place in a sieve. Rehydrate the hijiki in water.
- Finely chop the lotus root, onion, carrot, and mushrooms. This step is easier if you use a food processor.
- Heat the mashed garlic and bay leaf in a pan along with the oil on a low heat until fragrant.
- Add the vegetables from Step 5, turn up the heat, and stir-fry. Once the vegetables have become tender, add the brown rice from Step 1 coat it in the oil.
- Add 2.5 cups of water and salt and pepper to taste, mix and let the rice cook.
- To make the sauce: Add the kudzu powder to the soy milk and mix in well. Then add the white miso and mix well again.
- Add the mixture to a small saucepan and cook over a low heat. When the sauce starts to bubble, it's ready.
- Pour the rice mixture over the top of the pie crust and the sauce mixture on top of that. Bake for 20 minutes at 200°C to finish.
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