Perilla and Zucchini Rice recipe - ingredients, nutrition and when to eat it
Perilla and Zucchini Rice is cooked with rice and Korean zucchini, then mixed with ground perilla seeds for a rich, nutty flavor.
Perilla and Zucchini Rice is cooked with rice and Korean zucchini, then mixed with ground perilla seeds for a rich, nutty flavor. The zucchini is tender and the rice is fluffy. It makes a satisfying lunch or dinner.
Rice bowls · 35 minutes to cook
Nutrition (per 442.8g serving): 635.4 kcal · protein 13.3g · carbohydrate 126.1g · fat 6.9g · sodium 203.4mg
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: Cook the zucchini with the rice through the resting period so it keeps its shape.
Tips: Rice varieties and pots absorb water differently, so start with a little less water and check how it looks.
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Ingredients (1 serving)
- Rice — 0.8 cup
- Korean zucchini — 0.5 pc
- Ground perilla seeds — 1 Tbsp
- Water — 180 ml
- Soy sauce — 0.5 tsp
- Sesame oil — 0.5 tsp