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