Lotus Root and Perilla Rice recipe - ingredients, nutrition and when to eat it
Lotus Root and Perilla Rice is cooked with rice and lotus root, then finished with ground perilla seeds and perilla oil for a rich, nutty flavor.
Lotus Root and Perilla Rice is cooked with rice and lotus root, then finished with ground perilla seeds and perilla oil for a rich, nutty flavor. The lotus root stays crisp while the rice turns fluffy, making it a lovely lunch or dinner.
Rice bowls · 40 minutes to cook
Nutrition (per 427g serving): 682.4 kcal · protein 13.5g · carbohydrate 133.1g · fat 8.6g · sodium 418.1mg
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: If you slice the lotus root too thickly, it may not cook through while the rice cooks.
Tips: Stir in the ground perilla seeds after the rice has rested so their aroma comes through clearly.
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Ingredients (1 serving)
- Rice — 0.8 cup
- Lotus root — 70 g
- Ground perilla seeds — 1 Tbsp
- Perilla oil — 1 tsp
- Soy sauce — 1 tsp
- Water — 0.8 cup