Stone Pot Rice with Shepherd's Purse and Brisket

Name: Stone Pot Rice with Shepherd's Purse and Brisket
Total time: 40 min
Yield: 1257.5 g
Ingredients: Bean Rice 600 g; Grilled Brisket 300 g; Seasoned Shepherd's Purse 150 Side dish bowl; Cooking Wine 23 g; Sesame Oil 22 g; Green Onion 50 piece (1/2); Onion 35 piece (1/2); Minced Garlic 10 teaspoon; Soy Sauce 45 g; Allulose Syrup 22.5 tablespoon

Cook 40 min Difficulty NORMAL 1,941 kcal

#high-protein #low-carb

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Ingredients

Main ingredients

Bean Rice 600 g
Grilled Brisket 300 g
Seasoned Shepherd's Purse 3 Side dish bowl

Seasonings/Sauce

Cooking Wine 23 g
Sesame Oil 22 g
Green Onion 50 piece (1/2)
Onion 35 piece (1/2)
Minced Garlic 10 teaspoon
Soy Sauce 45 g
Allulose Syrup 22.5 tablespoon

Nutrition summary

Carbohydrates 276.14 g 55%

Protein 111.24 g 22%

Fat 52.21 g 23%

Serving size 1257.5g

Cooking steps

1

Wash the shepherd's purse and rice thoroughly.
2

Cut the brisket into bite-sized pieces.
3

Soak the rice with water in the pot for 10 minutes.
4

Place the shepherd's purse and brisket on top of the soaked rice.
5

Cover with a lid and cook over medium heat for 10 minutes, then over low heat for another 10 minutes.
6

Turn off the heat and let it steam for 10 more minutes.

Stone Pot Rice with Shepherd's Purse and Brisket

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