Ingredients
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1 cup raw brown rice
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1/2 cup cooked rice noodles
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1 large sweet potato
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2 cups water
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1 tablespoon sesame oil
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1 tablespoon peanut oil
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1/2 teaspoon minced garlic
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1 tablespoon chili powder
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1/2 teaspoon ground coriander
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1/2 teaspoon salt
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1/4 cup chopped scallions
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1 tablespoon finely chopped red onion
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1/2 tablespoon fish sauce
Directions
Sub-Title: Whole Foods Plant-Based, Soy-Free, Gluten-Free, Kid-Friendly, Superfoods, High-Fiber, Low Carb, Nut-Free
Quick Description: This tasty Korean rice dish is made with sweet potatoes, gimchi, and spices, making it both delicious and nutritious!
Ingredients:
1 cup raw brown rice
1/2 cup cooked rice noodles
1 large sweet potato
2 cups water
1 tablespoon sesame oil
1 tablespoon peanut oil
1/2 teaspoon minced garlic
1 tablespoon chili powder
1/2 teaspoon ground coriander
1/2 teaspoon salt
1/4 cup chopped scallions
1 tablespoon finely chopped red onion
1/2 tablespoon fish sauce
Instructions:
Step 1: Cook the rice. In a medium-size pot, bring 1 cup water to a boil. Add the rice and return the pot to a gentle simmer. Cover the pot and let the rice cook until tender, about 30 minutes. Drain the rice and set aside.
Step 2: Boil the sweet potato. Meanwhile, boil the sweet potato in a separate pot of water until tender. Once done, cool the sweet potato under cold running water and when cool enough to handle, peel and cut into thin slices.
Step 3: Prepare the rice noodles. Cool the rice noodles in cold water until they become soft. Then rinse them well under cold running water to remove any excess starch.
Step 4: Combine the cooked rice with the rice noodles and sweet potato slices. Mix everything together using your hands until you get a nice blended texture.
Step 5: Make the dressing. In a small bowl, whisk together the sesame oil, peanut oil, garlic, chili powder, coriander, salt, and scallions. Set aside.
Step 6: Assemble and serve the dish. Divide the cooked rice mixture evenly among four serving bowls. Top each portion with a layer of the dressing, followed by a sprinkling of finely chopped red onion and a drizzle of fish sauce. Serve immediately, while hot.
Directions:
Serving Size: 4 servings
Difficulty Level: Easy
Nutritional Information:
Total Fat: 2.2 g
Cholesterol: 0 mg
Sodium: 274 mg
Calcium: 36 mg
Magnesium: 4 mg
Potassium: 643 mg
Total Time Needed: About 1 hour
Note: Adjust the seasonings according to personal taste.
Steps
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1
Done
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Step 1: Cook the rice. In a medium-size pot, bring 1 cup water to a boil. Add the rice and return the pot to a gentle simmer. Cover the pot and let the rice cook until tender, about 30 minutes. Drain the rice and set aside. |
|
2
Done
|
Step 2: Boil the sweet potato. Meanwhile, boil the sweet potato in a separate pot of water until tender. Once done, cool the sweet potato under cold running water and when cool enough to handle, peel and cut into thin slices. |
|
3
Done
|
Step 3: Prepare the rice noodles. Cool the rice noodles in cold water until they become soft. Then rinse them well under cold running water to remove any excess starch. |
|
4
Done
|
Step 4: Combine the cooked rice with the rice noodles and sweet potato slices. Mix everything together using your hands until you get a nice blended texture. |
|
5
Done
|
Step 5: Make the dressing. In a small bowl, whisk together the sesame oil, peanut oil, garlic, chili powder, coriander, salt, and scallions. Set aside. |
|
6
Done
|
Step 6: Assemble and serve the dish. Divide the cooked rice mixture evenly among four serving bowls. Top each portion with a layer of the dressing, followed by a sprinkling of finely chopped red onion and a drizzle of fish sauce. Serve immediately, while hot. |
|
7
Done
|
2.2 g |
