Brown Rice and Vegetable Pot Rice recipe - ingredients, nutrition and when to eat it
This pot rice is made by cooking brown rice topped with mushrooms and vegetables. The nutty flavor of the rice pairs with the mushrooms’ savory depth and the…
This pot rice is made by cooking brown rice topped with mushrooms and vegetables. The nutty flavor of the rice pairs with the mushrooms’ savory depth and the vegetables’ gentle sweetness. It’s a lovely choice when you’re craving a warm bowl of rice for lunch or dinner.
Rice bowls · 50 minutes to cook
Nutrition (per 271.8g serving): 333.2 kcal · protein 7.8g · carbohydrate 65.3g · fat 4.8g · sodium 407.3mg
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: Soak the brown rice ahead of time so the grains cook evenly. If you’re short on time, soak it in warm water for an hour.
Tips: Once the pot starts to boil, keep the lid on so the rice cooks gently.
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Ingredients (1 serving)
- Brown rice — 80 g
- Water — 120 ml
- Shiitake mushrooms — 1 pc
- Carrot — 20 g
- Korean zucchini — 25 g
- Soy sauce — 1 tsp
- Sesame oil — 0.5 tsp
- Toasted sesame seeds — 0.5 tsp