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.
Arame, also known as sea oak, is a type of kelp. You can find it in any well-stocked Asian grocery or in the international aisle of your local grocery store.