Macrobiotic Soy Milk Risotto with Rolled Barley and

Name: Macrobiotic Soy Milk Risotto with Rolled Barley and Mixed Grains
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 50 grams Rolled barley; 50 grams Mixed grains (black rice, glutinous millet, amaranth, etc.); 1 Onion; 5 slice Bacon; 1 packet King oyster mushrooms (or shimeji, shiitake mushrooms); 2 clove Garlic; 500 ml Water; 2 tbsp Soup stock granules; 200 ml Soy milk; 1 tbsp Olive oil; 1 Salt and pepper; 1 Fresh parsley; 1 Black pepper; 1 as much (to taste) Grated cheese

Servings: persons

50 grams Rolled barley
50 grams Mixed grains (black rice, glutinous millet, amaranth, etc.)
1 Onion
5 slice Bacon
1 packet King oyster mushrooms (or shimeji, shiitake mushrooms)
2 clove Garlic
500 ml Water
2 tbsp Soup stock granules
200 ml Soy milk
1 tbsp Olive oil
1 Salt and pepper
1 Fresh parsley
1 Black pepper
1 as much (to taste) Grated cheese

1
These are the rolled barley, glutenous millet and amaranth I used this time.
2
Finely chop the onion and garlic, slice the bacon, and cut the king oyster mushrooms into 1 cm cubes.
3
Heat a frying pan, and add the olive oil and garlic.
4
When fragrant, add the onion, bacon and king oyster mushrooms.
5
Saute until the onion has become transparent, and season with salt and pepper.
6
Add the rolled barley and mixed grains, and saute for about 3 minutes.
7
Add the water and soup stock granules and simmer over low heat for about 15 minutes until the rolled barley softens and there is not much liquid left.
8
Add the soy milk and season with salt and pepper.
9
(Turn off the heat before it comes to a boil.
10
If you boil the soy milk, it will separate from the water.)
11
Serve it on a plate, scatter on the fresh parsley, sprinkle black pepper and parmesan cheese to taste.
12
And it's done.

410

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 50 grams Rolled barley, 50 grams Mixed grains (black rice, glutinous millet, amaranth, etc.), 1 Onion, 5 slice Bacon, and more.

Yes, Macrobiotic Soy Milk Risotto with Rolled Barley and Mixed Grains falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Macrobiotic Soy Milk Risotto with Rolled Barley and Mixed Grains

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions