Wieke Nelissen is a leading cooking teacher in the international macrobiotic community and has been an active teacher for over 30 years.
She has written many articles for various macrobiotic publications, and designed many original dishes.
Her recipes are characterized by
simplicity and are easy to prepare, tasty, colorful and family-oriented.
Since 1978, Wieke has been the co-director of the Kushi Institute of Europe, together with her husband Adelbert Nelissen. They have 5 children and 10 grandchildren.

 

Wieke can be contacted by email: wieke@macrobiotics.nl


 



 

 

Shiitake Vegetable Risotto

Designed by Wieke Nelissen


September 22

 


3 cups leftover brown rice or 1 ½ cup lightly polished Calasparra      rice
8 shiitake mushrooms, soaked and cut into thick slices, the last      part of the stem removed
1 small fennel bulb, chopped
1 carrot, chopped
4 dried tomatoes, chopped
1 tablespoon olive oil
2 tablespoons mirin
½ - 1 teaspoon sea salt or 1 small bag kombu-shiitake dashi, to      your taste
2 tablespoons fi nely cut parsley as a garnish

 

 

Put the oil in a heavy saucepan and stir-fry the fennel and the carrot on a low flame, until a sweet smell arises. Add the shiitake and the dried tomatoes and stir-fry a little more, adding the mirin and salt or dashi.
In case you will use the already cooked brown rice, place it on top of the vegetables and add 2 cups water, including the soaking water of the shiitake.
Boil for 15 minutes, mix well and serve with the parsley as a garnish. Or add the polished calasparra rice and stir-fry for 1 minute, until the rice is shining. Add 4 cups of water, including the soaking water of the shiitake. Boil for 25 minutes, mix well and serve with the parsley as a garnish.

 

 

 

 

Ingredients, top quality knives, kitchen ware,
Wieke’s cookbook & many other books
including the new Ideal Food Pattern brochure
are possible to order online:

www.deshima.eu

 

 

New recipe tip every moday

 

 

For more recipes see:
cooking classes of the dutch program

Or come to our weekends of:
The Art of Cooking School