Sweet Pumpkin Rice with Perilla recipe - ingredients, nutrition and when to eat it
This rice is cooked with sweet pumpkin, then finished with perilla seed powder and perilla oil for a nutty aroma.
This rice is cooked with sweet pumpkin, then finished with perilla seed powder and perilla oil for a nutty aroma. The pumpkin’s gentle sweetness and fluffy texture go well together, making it an easy side for lunch or dinner on a chilly day.
Rice bowls · 45 minutes to cook
Nutrition (per 323.5g serving): 452 kcal · protein 8.8g · carbohydrate 83g · fat 9.2g · sodium 168.4mg
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: The pumpkin releases moisture, so use a little less water than usual.
Tips: You can also make this in a rice cooker: soak the rice, place the pumpkin on top, cook, then stir in the perilla seed powder and perilla oil.
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Ingredients (1 serving)
- White rice — 1 bowl
- Kabocha squash — 100 g
- Perilla seed powder — 1 Tbsp
- Perilla oil — 1 tsp
- Salt — 0.5 g