139 kcal per serving
[The amount shown in the picture is for 1.8L（ 10cup） type.]
1. Rice ………… 1cup
2.Seven herbs
（water dropwort, shepherd's purse, cudweed, chickweed, henbit, turnip, and Japanese radish） ………… 100g（total）
3. Salt ………… 1/3 teaspoon
1. Rice ………… 1.5cup
2.Seven herbs
（water dropwort, shepherd's purse, cudweed, chickweed, henbit, turnip, and Japanese radish） ………… 150g（total）
3. Salt ………… 1/2 teaspoon
1.Wash the rice in the inner pot.
Add water up to level 1.5 of “粥 · 稠” in the inner pot
（level 1 for the 1.0L（ 5.5cup）type cooker）.
Select the “粥” menu, set the heating time to 60 minutes, and press the [煮饭] key.
2.Lightly boil the seven herbs and place them in water.
Squeeze out water and chop finely.
3.When the porridge is cooked, add 2 and salt.
Gently stir the porridge and place it in a serving bowl.
※ Seven-herb rice porridge is one of Japanese traditional porridges and cooked with the baby leaves of the seven herbs. Seven-herb rice porridge is often eaten to prevent diseases and ward off evils and is commonly served to help the stomach rest after a series of New Year’s feasts.
Any greens can be used in place of the seven herbs.
