Ingredients: Brown rice, Red barley, Fermented bean curd (half taro, half plum), Kale (torn by hands), Red cabbage (shredded), Cherry tomato or tomato slices, Basil (chopped), Mint (Chopped)
*Toppings: Dried cranberries, Sprouted rice crisps, Cilantro, Basil, Orange (thinly sliced), Freshly ground black pepper
Cook brown rice and red barley (1:1 with water)
Add rice, barley, the fermented bean curd, kale, and cabbage together. Make sure to crunch the kale well.
Microwave for one minute.
Add tomato and chopped herbs, then mix quickly.
Sprinkle cranberries and rice crisps, cilantro and basil on top.
Grind black pepper on top.
Spread orange slices on top of the risotto.