If you're unfamiliar with macrobiotic food, it originated from Japan and has a strong sea vegetable and fermented soy and vegetables base. In this simple recipe, short grain brown rice is combined with arame, a type of Japanese kelp, savory onion, nutty sesame seeds, carrot, and is finished with a drizzle of salty tamari. This comforting dish will keep you full, yet it won't make you feel weighed down.
MACROBIOTIC BROWN RICE ARAME [VEGAN, GLUTEN-FREE]
2 cups medium grain brown rice (soaked for at least 2 hours with a pinch of salt)
1 tablespoon sesame oil
1 medium onion, diced
1 ounce arame (see notes)
2 large carrots, sliced lengthways
5 tablespoons tamari sauce
First, cook the brown rice as per instructions on packet. Add the oil and onions to a medium sized pan and sauté until golden brown.
Soak the arame in water for 3-5 minutes. Do not discard the water.
Add the carrots to the pan and cook for another 2-3 minutes.
Add the arame with the water just enough to cover all the ingredients and cook for 20 minutes with a closed lid.
Take off the heat and add the cooked rice and tamari sauce.