Kabocha Squash and Bean Pot Rice recipe - ingredients, nutrition and when to eat it
This pot rice is made by cooking kabocha squash and beans with rice for a gentle sweetness and nutty flavor.
This pot rice is made by cooking kabocha squash and beans with rice for a gentle sweetness and nutty flavor. It’s a good choice for lunch or dinner when you want a hearty one-bowl meal.
Rice bowls · 45 minutes to cook
Nutrition (per 461g serving): 649.8 kcal · protein 17.8g · carbohydrate 128.6g · fat 6g · sodium 340.4mg
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: Parboil the beans ahead of time or use cooked beans so they’re easy to cook with the rice.
Tips: Kabocha releases moisture, so soak the rice and drain it well to keep the rice from getting too wet.
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Ingredients (1 serving)
- Rice — 0.7 cup
- Kabocha squash — 0.2 pc
- Cooked beans — 0.3 cup
- Water — 180 ml
- Salt — 0.2 tsp