Heat the salted kelp powder and water in a pot to dissolve.
Rinse the brown rice.
Rinse the seven herbs, then chop into bite-sized pieces.
Add the rice, daikon radish, and turnip (all but the greens), bring to a boil, then simmer until the rice turns to a porridge.
When the porridge is finished, add the greens, season with salt and soy sauce, then serve.
Story Behind this Recipe
I wanted to make a vegetarian seven plant rice porridge.
You might enjoy this topped with bonito flakes to add an umami-flavored accent.
These are the seven herbs typically used in this porridge: Water dropwort ("seri," Oenanthe javanica), shepherd's purse ("nazuna," Capsella bursa-pastoris), cudweed ("gogyo," Gnaphalium affine), chickweed ("hakobera," Stellaria media), nipplewort ("hotokenoza," Lapsana apogonoides), turnip ("suzuna"), and daikon ("suzushiro")