Recipe of Homemade Macrobiotic Quiche with Brown Rice & Root Vegetable

Hello everybody, it’s me, Dave, welcome to our recipe page. Today, I will show you a way to make a special dish, macrobiotic quiche with brown rice & root vegetable. One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

Macrobiotic Quiche with Brown Rice & Root Vegetable is one of the most well liked of current trending meals in the world. It’s easy, it is quick, it tastes yummy. It is appreciated by millions every day. They are nice and they look wonderful. Macrobiotic Quiche with Brown Rice & Root Vegetable is something which I have loved my entire life.

To begin with this recipe, we must first prepare a few components. You can cook macrobiotic quiche with brown rice & root vegetable using 17 ingredients and 11 steps. Here is how you can achieve it.

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

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

Instructions 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 it up for this special food macrobiotic quiche with brown rice & root vegetable recipe. Thanks so much for reading. I’m sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!