Lotus Root and Mushroom Rice recipe - ingredients, nutrition and when to eat it
This pot rice is made by cooking lotus root and mushrooms with rice, bringing out their different textures.
This pot rice is made by cooking lotus root and mushrooms with rice, bringing out their different textures. The lotus root is crisp and the mushrooms chewy among the tender grains. It makes a hearty lunch or dinner.
Rice bowls · 40 minutes to cook
Nutrition (per 296g serving): 390.2 kcal · protein 8.4g · carbohydrate 74.7g · fat 6.2g · sodium 413mg
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: After slicing the lotus root, soak it briefly in water and pat it dry to help keep it from discoloring.
Tips: Drain soaked rice well before adding it to the pot so the water ratio comes out right.
Tips: Once steam starts rising, lower the heat to keep the rice from sticking to the bottom of the pot.
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Ingredients (1 serving)
- Rice — 80 g
- Lotus root — 50 g
- Shiitake mushrooms — 1 pc
- Oyster mushrooms — 30 g
- Water — 110 ml
- Soy sauce — 1 tsp
- Sesame oil — 1 tsp
- Toasted sesame seeds — 0.5 tsp