Sweet Potato Stem and Perilla Rice recipe - ingredients, nutrition and when to eat it
This rice is cooked with tender sweet potato stems and perilla seeds. Their nutty aroma pairs well with the gentle bite of the greens, making it a good choice…
This rice is cooked with tender sweet potato stems and perilla seeds. Their nutty aroma pairs well with the gentle bite of the greens, making it a good choice for lunch or dinner.
Vegetables · 40 minutes to cook
Nutrition (per 420.8g serving): 631.6 kcal · protein 13.3g · carbohydrate 124.4g · fat 6.8g · sodium 604.1mg
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: Squeeze out the water well after boiling the sweet potato stems so the rice doesn’t turn soggy.
Tips: Add the ground perilla seeds after the rice has steamed to bring out their nutty aroma.
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Ingredients (1 serving)
- Rice — 0.8 cup
- Sweet potato stems — 70 g
- Perilla seed powder — 1 Tbsp
- Soy sauce — 0.5 Tbsp
- Sesame oil — 0.5 tsp
- Garlic — 1 tsp
- Water — 180 ml