Rice Bowl with Radish Greens Pesto recipe - ingredients, nutrition and when to eat it
This rice bowl is topped with blanched radish greens blended with perilla oil and nuts into a savory pesto, then mixed together before eating.
This rice bowl is topped with blanched radish greens blended with perilla oil and nuts into a savory pesto, then mixed together before eating. The fresh aroma of the greens pairs with the rich, nutty flavor, making it a nice choice for a light lunch.
Vegetables · 25 minutes to cook
Nutrition (per 335g serving): 532.7 kcal · protein 9.7g · carbohydrate 72.8g · fat 21.6g · sodium 410.9mg
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: Squeeze the blanched radish greens thoroughly so the pesto doesn’t turn watery.
Tips: Toast the walnuts in a dry pan for 1–2 minutes to bring out their nutty aroma.
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Ingredients (1 serving)
- Rice — 1 bowl
- Radish greens — 80 g
- Perilla oil — 1 Tbsp
- Walnuts — 1 Tbsp
- Garlic — 0.5 pc
- Parmesan cheese — 1 tsp
- Salt — 0.2 tsp
- Water — 1 Tbsp