Miso Rice Porridge

[Saladbowl]

Miso Rice Porridge

1 cup organic brown rice, washed
5 cups water
small pinch of sea salt or piece of kombu, soaked and diced
3 to 4 shiitake mushrooms, soaked, stems removed, and diced, add the
water
used for soaking as part of above liquid measurement
1 cup daikon, quartered and sliced thin
1/4 cup celery, sliced on a thin diagonal
1/2 cup squash, cubed
1/2 cup carrot, diced
1/4 cup cabbage, diced
2 level tsp barley miso, pure้d
chopped scallion, chives, or parsley, for garnish

DIRECTIONS:

Place the rice, water, sea salt or kombu and shiitake in a pressure
cooker.  Cover and bring up to pressure. Reduce flame to medium-low
and cook for 45 minutes. Remove from flame and allow pressure to come
down. Remove cover.  Add the daikon, squash, carrots, and
cabbage. Cover with a regular lid, not a pressure cooker lid, and
bring to a boil. Reduce the flame to medium-low and simmer several
minutes until the vegetables are tender. Reduce the flame to low, add
the miso, and mix well. Simmer, without boiling, for 2 to 3
minutes. Place in serving bowls and garnish.