Easiest Way to Make Favorite Macrobiotic Quiche with Brown Rice & Root Vegetable

Hey everyone, it’s me again, Dan, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, macrobiotic quiche with brown rice & root vegetable. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Macrobiotic Quiche with Brown Rice & Root Vegetable is one of the most well liked of current trending meals on earth. It is appreciated by millions every day. It’s simple, it is fast, it tastes yummy. They are fine and they look wonderful. Macrobiotic Quiche with Brown Rice & Root Vegetable is something that I have loved my whole life.

To get started with this particular recipe, we must first prepare a few ingredients. You can have macrobiotic quiche with brown rice & root vegetable using 17 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to make Macrobiotic Quiche with Brown Rice & Root Vegetable:

1. Get Brown rice
2. Take cm Lotus root
3. Get Your choice of mushrooms, such as maitake, shimeji, or shiitake
4. Get Onion
5. Prepare cm Carrot
6. Take Dried hijiki seaweed
7. Prepare Salt and pepper
8. Prepare Vegetable oil (your preferred type)
9. Get Garlic
10. Take Bay leaf
11. Get Soy milk (for the sauce)
12. Get Saikyo white miso (for the sauce)
13. Get Kudzu powder (for the sauce)
14. Take Whole-wheat flour (for the dough)
15. Prepare Srong bread flour (for the dough)
16. Get Water (for the dough)
17. Take Vegetable oil (your preferred type) (for the dough)

Steps to make Macrobiotic Quiche with Brown Rice & Root Vegetable:

1. To make the pie dough: Thoroughly mix together the dry ingredients and add water and oil alternately. Work it in with your fingers.
2. 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.
3. 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.
4. To make the filling: Lightly rinse the brown rice and place in a sieve. Rehydrate the hijiki in water.
5. Finely chop the lotus root, onion, carrot, and mushrooms. This step is easier if you use a food processor.
6. Heat the mashed garlic and bay leaf in a pan along with the oil on a low heat until fragrant.
7. 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.
8. Add 2.5 cups of water and salt and pepper to taste, mix and let the rice cook.
9. 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.
10. Add the mixture to a small saucepan and cook over a low heat. When the sauce starts to bubble, it's ready.
11. 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.

So that is going to wrap this up with this special food macrobiotic quiche with brown rice & root vegetable recipe. Thanks so much for your time. I am sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!