Cockle, Water Parsley, and Brown Rice Salad recipe - ingredients, nutrition and when to eat it
This spring salad combines chewy cockles, fragrant water parsley, and nutty brown rice, all tossed in a tangy, spicy dressing.
This spring salad combines chewy cockles, fragrant water parsley, and nutty brown rice, all tossed in a tangy, spicy dressing. It’s a good choice when you want a light lunch or dinner.
Salads & light · 20 minutes to cook
Nutrition (per 292.5g serving): 403.1 kcal · protein 17g · carbohydrate 62.5g · fat 8.4g · sodium 493.7mg
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: Cooked cockle meat can break apart if tossed for too long, so add the dressing and mix gently.
Tips: To preserve the aroma of the water parsley, toss it with the dressing just before serving.
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Ingredients (1 serving)
- Cockle meat — 80 g
- Water dropwort — 40 g
- Brown rice — 0.7 cup
- Gochujang (Korean chili paste) — 1 tsp
- Vinegar — 1 tsp
- Sugar — 0.5 tsp
- Minced garlic — 0.5 tsp
- Sesame oil — 1 tsp
- Sesame seeds — 1 tsp