Genmaicha (玄米茶) literally translates to “brown rice tea," and is essentially a mix of green tea and roasted rice. This blend balances the astringency of green tea with the nutty flavor of the roasted rice. The Japanese consider genmaicha as a type of Japanese green tea and not an ordinary blend, perhaps because they have been enjoying it for quite a long time. Adriang Chang shares with us his rendition of Genmai brown Rice, a healthier choice than its white counterpart.
Read out full interview with Adiran here.
Multi-grain Genmai Rice
Makes about 5 servings
VEGAN | GLUTEN-FREE | NUT-FREE
1 cup Genmai, short-grain brown rice
*Grains to Water ratio is 1:1.5
3 Tbsp Mung Beans
3 Tbsp Buckwheat groats (roasted or raw)
2 Tbsp Millet
2 ¼ cups Water
½ tsp Sea Salt
First rinse the rice in a few changes of water until the water runs clear. Let it soak in the 2 ¼ cups of water in a pot for at least an hour.
Rinse the mung beans for about 10 minutes in a bowl of water. Rinse the millet and buckwheat together and drain in a sieve with the soaked mung beans.
When the rice is done soaking, do not drain. Add the drained mung beans, millet and buckwheat to the rice and bring it all to a boil over medium heat. Once it comes to a boil, add the salt, give everything a good stir, cover the pot and turn it down to low. Allow it to cook for 40 minutes on low heat, then turn it off and without removing the cover, leave it undisturbed for a further 15 minutes.
When done, fluff the multi-grain rice with wooden chopsticks or a wooden rice spatula rinsed in water (so it doesn’t stick). Enjoy this as an alternative to plain white or brown rice.
I like to pour freshly made dashi broth over a couple spoons of this multi-grain genmai in achawan tea bowl with a sprinkling of the chopped kombu from the dashi, some katsuobushi and a tiny dollop of miso. It’s a very nourishing and refreshing way to start the day!
Note: Roasted buckwheat will keep the shape and texture of the groats making it more al dente, whereas raw will produce something softer, closer to the consistency of the cooked genmai. It depends on if you want a contrast in texture.