Spring Shepherd’s Purse Pot Rice recipe - ingredients, nutrition and when to eat it
Spring Shepherd’s Purse Pot Rice is cooked with spring shepherd’s purse for a fragrant, seasonal dish.
Spring Shepherd’s Purse Pot Rice is cooked with spring shepherd’s purse for a fragrant, seasonal dish. Its pleasantly bitter aroma pairs well with fluffy rice, and it’s lovely for lunch or dinner with a soy sauce dressing.
Rice bowls · 35 minutes to cook
Nutrition (per 438g serving): 645.5 kcal · protein 15.1g · carbohydrate 125g · fat 8.3g · sodium 1208.2mg
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: Dirt can cling between the fine roots, so rinse the shepherd’s purse several times.
Tips: To preserve its aroma, add it when the rice is nearly cooked and let it steam.
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Ingredients (1 serving)
- Rice — 0.8 cup
- Shepherd’s purse — 60 g
- Shiitake mushrooms — 1 pc
- Soy sauce — 1 Tbsp
- Scallions — 1 Tbsp
- Sesame oil — 1 tsp
- Toasted sesame seeds — 1 tsp
- Water — 180 ml