Whole grains in whole form: Should be 50 -60%of daily consumption of foods.
In pressure cooking the ratio of grain to water should be about 1:2. Use a pinch of sea salt per cup of uncooked grain.
first day - prepare pressure cooked short grain brown rice,
2nd day - prepare short grain brown rice with 10 to 20% millet in same pot.
3rd day- prepare short grain brown rice with 10 - 20% barley
4th day- Prepare short grain brown rice with 10 - 20% adzuke beans or lentils.
5th day _ Prepare plain brown rice again.
Then repeat pattern. This gives a great variety.
You can make a morning porridge with left over rice and add a little more water to soften simmer for 2 - 3 min and season with a half to 1 tsp miso per cup of grain, at the end of cooking. Morning porridge may be soft and creamy, but otherwise the grain should be on the firm side.
From Michio Kushi book The macrobiotic path to total health.
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