Rice with Mushrooms and Perilla Seed Powder recipe - ingredients, nutrition and when to eat it
This warm, nutty rice dish is made by cooking mushrooms and perilla seed powder with the rice.
This warm, nutty rice dish is made by cooking mushrooms and perilla seed powder with the rice. Serve it with a few warm side dishes for an autumn dinner or a comforting home-style lunch.
Rice bowls · 35 minutes to cook
Nutrition (per 295g serving): 353.4 kcal · protein 9.4g · carbohydrate 62.6g · fat 7.8g · sodium 771.3mg
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: Mushrooms release moisture as they cook, so use a little less water than you normally would to keep the rice from becoming soggy.
Tips: Add the perilla seed powder after the rice has rested so its nutty aroma stays distinct.
Tips: Rather than adding all the soy sauce at once, mix it into the rice gradually and adjust to taste.
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Ingredients (1 serving)
- Rice — 70 g
- Mushrooms — 80 g
- Perilla seed powder — 1 Tbsp
- Green onion — 15 g
- Soy sauce — 0.5 Tbsp
- Sesame oil — 1 tsp
- Salt — 0.5 g
- Water — 110 ml