Mushroom and Perilla Seed Rice Porridge recipe - ingredients, nutrition and when to eat it
This one-bowl dish is made by simmering rice and mushrooms in water until soft, then adding ground perilla seeds for a nutty flavor.
This one-bowl dish is made by simmering rice and mushrooms in water until soft, then adding ground perilla seeds for a nutty flavor. It’s thick and mild, and works well for a light lunch or a comforting dinner.
Rice bowls · 20 minutes to cook
Nutrition (per 738.5g serving): 408.7 kcal · protein 12.2g · carbohydrate 77.4g · fat 6.5g · sodium 842.7mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Add the ground perilla seeds at the end and stir well so they spread evenly without clumping.
Tips: If the porridge is too thick, add a little water at a time until it reaches the consistency you like.
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Ingredients (1 serving)
- Cooked rice — 1 bowl
- Mushrooms — 100 g
- Perilla seed powder — 2 Tbsp
- Water — 400 ml
- Salt — 0.5 tsp
- Green onion — 10 g