Macrobiotic Nanakusa Brown Rice Porridge

• 1 pack Nanakusa set (Japanese parsley, shepherd's purse, Jersey cudweed, chickweed, Japanese nipplewort, turnip, and daikon radish)
• 180 ml Brown rice
• 2 tbsp Camargue red rice (if available)
• 800 ml Water
• 1 tsp Salt
• 1 per serving Umeboshi

1. Rinse the brown rice.
2. Add the water, red rice, and 1/2 teaspoon of salt to a pressure cooker and heat.
3. Once it starts steaming, let it cook for 23 minutes, then stop the heat.
4. Then let it sit to allow the steam to release naturally.
5. Add the minced nanakusa, bring to a boil, and it's complete.
6. Season with salt.
7. Serve together with an umbeboshi (salt-cured plum).
8. My 2009 version is made with brown rice, mugwort, and mochi.
9. I ended up eating too much.

pack, brown rice, red rice, water, salt

Taken from cookpad.com/us/recipes/147631-macrobiotic-nanakusa-brown-rice-porridge (may not work)