Potato Rice with Perilla Seeds recipe - ingredients, nutrition and when to eat it
This nutty rice is cooked with potatoes and ground perilla seeds. The potatoes turn soft and fluffy, and the gentle perilla aroma pairs well with warm soup or…
This nutty rice is cooked with potatoes and ground perilla seeds. The potatoes turn soft and fluffy, and the gentle perilla aroma pairs well with warm soup or kimchi.
Rice bowls · 35 minutes to cook
Nutrition (per 323.3g serving): 401.5 kcal · protein 9g · carbohydrate 81.5g · fat 3.5g · sodium 101.9mg
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: For rice cooked from dry grains, use about 75 g of uncooked rice in place of 210 g of cooked white rice.
Tips: Cut the potatoes into similar-sized pieces so they cook evenly with the rice.
Tips: For a stronger perilla aroma, sprinkle on a little more ground perilla after cooking.
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Ingredients (1 serving)
- White rice — 1 bowl
- Potato — 0.5 pc
- Perilla seed powder — 1 Tbsp
- Water — 30 ml
- Salt — 0.3 g