Cirsium and Potato Rice recipe - ingredients, nutrition and when to eat it
A simple pot-cooked rice dish made with rice, cirsium greens, and potatoes. The potatoes' fluffy texture pairs with the greens' gentle herbal aroma, and it's…
A simple pot-cooked rice dish made with rice, cirsium greens, and potatoes. The potatoes' fluffy texture pairs with the greens' gentle herbal aroma, and it's especially good with soy sauce seasoning. It makes a comforting lunch or dinner.
Rice bowls · 45 minutes to cook
Nutrition (per 485g serving): 685.6 kcal · protein 15.1g · carbohydrate 134.5g · fat 8g · sodium 1203.6mg
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 the cirsium greens well so the rice doesn't turn mushy.
Tips: Cut the potatoes into bite-size pieces; very small pieces can break apart as they cook.
Tips: Adjust the water for pot rice based on how long the rice was soaked and the pot you're using.
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Ingredients (1 serving)
- Rice — 0.8 cup
- Blanched gondre (Korean thistle) — 0.5 cup
- Potato — 0.5 pc
- Water — 0.8 cup
- Soy sauce — 1 Tbsp
- Sesame oil — 1 tsp
- Whole sesame seeds — 0.5 tsp
- Green onion — 0.3 pc