Chestnut and Burdock Rice recipe - ingredients, nutrition and when to eat it
This rice dish combines the fluffy sweetness of chestnuts with the subtle aroma of burdock root.
This rice dish combines the fluffy sweetness of chestnuts with the subtle aroma of burdock root. It’s mild and nutty, and goes well with side dishes for lunch or dinner.
Rice bowls · 45 minutes to cook
Nutrition (per 329.5g serving): 438.5 kcal · protein 8.3g · carbohydrate 86.2g · fat 5.4g · sodium 402.8mg
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: Slice the burdock root thinly so it’s easy to eat with the rice.
Tips: If the chestnuts are firm, blanch them in boiling water for about 3 minutes before adding them so they cook at the same pace as the rice.
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Ingredients (1 serving)
- Rice (white rice) — 210 g
- Chestnuts — 4 pc
- Burdock root — 40 g
- Soy sauce — 1 tsp
- Sesame oil — 1 tsp
- Water — 2 Tbsp