{"id":34710,"date":"2015-01-09T18:19:35","date_gmt":"2015-01-09T23:19:35","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=34710"},"modified":"2015-01-10T19:53:08","modified_gmt":"2015-01-11T00:53:08","slug":"brown-rice-ginger-risotto%e9%a2%a8%e9%82%aa%e5%bc%95%e3%81%8d%e3%81%8c%e4%bd%9c%e3%82%8b%e9%a2%a8%e9%82%aa%e5%bc%95%e3%81%8d%e3%81%ae%e3%81%9f%e3%82%81%e3%81%ab%e4%bd%9c%e3%82%8b%e3%81%94%e9%a3%af","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=34710&lang=en","title":{"rendered":"Brown Rice Ginger Risotto
\u98a8\u90aa\u5f15\u304d\u304c\u4f5c\u308b\u98a8\u90aa\u5f15\u304d\u306e\u305f\u3081\u306e\u3054\u98ef"},"content":{"rendered":"

\"322\"<\/a><\/p>\n

Brown Rice Ginger Risotto<\/strong><\/p>\n

I was so avoiding this.<\/p>\n

<\/p>\n

Now I have a cold too…<\/p>\n

It really sucks being sick. I was so looking forward to cooking and baking this weekend, but I don’t have energy for it (and I need to blow my nose every five minutes).<\/p>\n

Terry offered to cook pizza for us for lunch, but I was rather in a mood for risotto.<\/p>\n

Luckily I already had cooked brown rice, so I decided to put this together quick.<\/p>\n

Love the strong ginger taste in this risotto.<\/p>\n

*Now you can find me on Instagram<\/a>!<\/p>\n

Brown Rice Ginger Risotto<\/strong><\/p>\n

3 cups water
\n4×8 inch dried kombu (seaweed) sheet
\n3 cups cooked brown rice
\n3 tablespoons chopped ginger
\n2 cups chopped small bok choy
\nsalt
\n1 tomato, chopped
\nsesame oil for drizzling<\/p>\n

1. Put water and dried kombu in a pot on high heat. Take the kombu right before it boils.
\n2. Add brown rice and ginger. Cook on medium heat while stirring constantly. Rice becomes slightly sticky.
\n3. Add bok choy. Salt. Serve with chopped tomato and sesame oil if you like. <\/p><\/div>\n

\"322\"<\/a><\/p>\n

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100%\u690d\u7269\u6027\u306b\u3057\u305f\u304b\u3063\u305f\u306e\u3067\u3001\u3042\u3048\u3066\u5375\u306f\u30ca\u30b7\u306d\u3002<\/p>\n

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*Instagram(\u30a4\u30f3\u30b9\u30bf\u30b0\u30e9\u30e0)\u3082\u3084\u3063\u3066\u307e\u3059\u3002\u30b3\u30c1\u30e9<\/a>\u3002<\/p>\n

\"322\"<\/a><\/p>\n

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\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751<\/a> \"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Brown Rice Ginger Risotto I was so avoiding this.<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[19,11,28,29],"tags":[],"class_list":["post-34710","post","type-post","status-publish","format-standard","hentry","category-leaf-vegetabes","category-starches","category-vegan","category-vegetarian"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/34710","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=34710"}],"version-history":[{"count":10,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/34710\/revisions"}],"predecessor-version":[{"id":34733,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/34710\/revisions\/34733"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=34710"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=34710"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=34710"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}