Chestnut and Burdock Stone Pot Rice recipe - ingredients, nutrition and when to eat it
This pot-cooked rice gets a gentle sweetness from chestnuts and an earthy aroma from burdock root.
This pot-cooked rice gets a gentle sweetness from chestnuts and an earthy aroma from burdock root. The rice turns light and fluffy, and the chestnuts become tender, making it a lovely choice for an autumn dinner or a filling lunch.
Rice bowls · 45 minutes to cook
Nutrition (per 289.5g serving): 465.5 kcal · protein 8.8g · carbohydrate 91.4g · fat 5.8g · sodium 404.3mg
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: Drain the rice well after soaking to make it easier to measure the cooking water.
Tips: If the chestnuts are very large, cut them in half so they cook through.
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Ingredients (1 serving)
- Rice — 90 g
- Peeled chestnuts — 3 pc
- Burdock root — 35 g
- Soy sauce — 1 tsp
- Sesame oil — 1 tsp
- Water — 110 ml