Root Vegetable Rice

Name: Root Vegetable Rice
Yield: 585 g
Ingredients: Leek 50 g; White Rice (Japonica, Raw) 150 g; Shiitake Mushroom 33 g; Fresh Carrot 39 g; Fresh Burdock Root 44 g; Fresh Lotus Root 57 g; Sesame Oil 10 스푼; Roasted Whole Sesame Seeds 5 g; Onion 22 g; Soy Sauce 25 g; Tofu 150 g

1,097 kcal

#Root Vegetable Rice #Healthy Food #Vegetable Rice #Korean Cuisine #Carrot Rice #Burdock Rice #Potato Rice #Diet Food #Home Cooking #Vegan

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Ingredients

Main ingredients

Leek 50 g
White Rice (Japonica, Raw) 150 g
Shiitake Mushroom 33 g
Fresh Carrot 39 g
Fresh Burdock Root 44 g
Fresh Lotus Root 57 g

Seasonings/Sauce

Sesame Oil 10 스푼
Roasted Whole Sesame Seeds 5 g
Onion 22 g
Soy Sauce 25 g
Tofu 150 g

Nutrition summary

Carbohydrates 185.61 g 68%

Protein 38.72 g 14%

Fat 21.4 g 18%

Serving size 585g

Cooking steps

1

Wash carrots, burdock root, potatoes, and other root vegetables thoroughly and dice them into cubes.
2

Rinse the rice and drain off the water.
3

Heat oil in a pot and sauté the root vegetables.
4

Add the rice and stir-fry for a little longer, then pour in water.
5

Season with salt.
6

Cook the rice until done.

Root Vegetable Rice

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