One of the greatest joys to be garnered from exploring new kinds of diets is that by removing certain options from play, fascinating new combinations will emerge.

Here is a really fun and interesting and delicious completely Macrobiotic recipe from the out-of-print book Macrobiotic Desserts by Sandra Lynn Shuman.  (I have a hand-me-down-photocopy of the manuscript).

Enjoy:

BAKED JUICY APPLE RICE SQUARES

• 1 cup short grain brown rice
• 4 cups waters
• 1/2 tsp. sea salt
• 2 cups firmly packed dried apples
• 3 1/3 cups apple juice
• 1/2 tsp. arrowroot
• 1/4 tsp. cinnamon
• 1/8 tsp. nutmeg
• 1/4 cup almonds

Directions:

Wash rice.  Combine rice in a pot with water and salt.  Cover and start cooking on a low flame, gradually increasing heat from low to high.  When water starts to boil, reduce heat to a medium low flame and cook until the water has been absorbed and the rice is creamy.

Place apples and 3 cups of the apple juice in a medium saucepan.  Bring to a boil and simmer until the apples are very soft, about 1 hour and 15 minutes.  Then dilute arrowroot in remaining 1/3 cup of apple juice along with the cinnamon and nutmeg; add to the apples.  Cook 5 minutes more, stirring often.

Add apple mixture to cooked rice and mix well.  Place in an oiled baking dish approximately 10 1/4″ x 2″.  With a very sharp knife, thinly slice the almonds and sprinkle them on top of the rice.

In a preheated 350º oven, bake it on the lower shelf for 30 minutes.

Let it sit at room temperature for at least 2 1/2 hours before serving.


Painting used in this article is “Apples and Rice Bowl” by Timothy Jones

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