Spring Greens Pot Rice recipe - ingredients, nutrition and when to eat it
Spring greens pot rice is made by cooking rice with seasonal greens for a fragrant one-bowl meal.
Spring greens pot rice is made by cooking rice with seasonal greens for a fragrant one-bowl meal. The greens’ subtle naengi and dallae aromas infuse the fluffy rice, making it a lovely choice for a spring lunch or dinner.
Rice bowls · 40 minutes to cook
Nutrition (per 398.8g serving): 605 kcal · protein 13.2g · carbohydrate 123.1g · fat 4.8g · sodium 1206.3mg
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: Wash the greens well and drain them before cooking so the rice doesn’t turn soggy.
Tips: Serve the soy sauce on the side instead of mixing it all into the rice, so everyone can adjust the seasoning and enjoy the greens’ aroma to their taste.
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Ingredients (1 serving)
- Rice — 0.8 cup
- Shepherd’s purse — 0.5 handful
- Wild chive — 0.3 handful
- Water — 180 ml
- Soy sauce — 1 Tbsp
- Sesame oil — 0.5 tsp
- Toasted sesame seeds — 0.5 tsp