Kabocha and Red Bean Rice recipe - ingredients, nutrition and when to eat it
Rice cooked with kabocha squash and red beans, bringing together fluffy squash and nutty beans.
Rice cooked with kabocha squash and red beans, bringing together fluffy squash and nutty beans. Its gentle sweetness makes it a lovely choice for a fall or winter evening, or whenever you’re craving a warm, home-cooked meal.
Rice bowls · 60 minutes to cook
Nutrition (per 490.5g serving): 673.8 kcal · protein 16.1g · carbohydrate 143.3g · fat 2.5g · sodium 171.6mg
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 a generous batch of red beans ahead and freeze them for an easy addition to your next pot of rice.
Tips: Leave the kabocha skin on to help it hold its shape, or peel some of it if you prefer.
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Ingredients (1 serving)
- Rice — 0.8 cup
- Cooked red beans — 0.3 cup
- Kabocha squash — 0.3 pc
- Salt — 0.1 tsp
- Water — 180 ml