Nutritious and Healthy Rice Cooked in a Pot
♥ [Newlywed’s Table] A Wholesome and Nutritious Pot Rice Packed with Goodness
Introducing a hearty and healthy meal reminiscent of a countryside dining table. Each grain of this fluffy rice is brimming with nutrition, thanks to a generous inclusion of dates, mushrooms, and potatoes, ensuring both deliciousness and well-being. Dates are excellent for calming the mind, potatoes are beneficial for preventing high blood pressure, shiitake mushrooms have anti-cancer properties, and pumpkin is known for its anti-aging benefits – making them top-tier health ingredients. Recharge your energy with this satisfying and flavorful pot rice!
Main Ingredients
- 1 cup White Rice (approx. 180g)
- 0.5 cup Mixed Grains (brown rice, black rice, barley, foxtail millet, oats, etc.)
- 1 cup Sweet Rice (Glutinous Rice, approx. 180g)
- 5 Shiitake Mushrooms
- 1 medium Potato
- A small piece of Kabocha Squash (Japanese Pumpkin)
- 2 Dates
- 1/2 Tbsp Bonito-based Soy Sauce (Tsuyu)
Cooking Instructions
Step 1
First, prepare your rice: 1 cup of white rice, half a cup of mixed grains (such as brown rice, black rice, barley, foxtail millet, oats), and 1 cup of sweet rice (glutinous rice) for a chewy texture. Using a variety of grains will offer richer nutrition and a more enjoyable texture.
Step 2
Rinse the rice gently 2-3 times until the water runs clear. Once rinsed, let the rice drain in a sieve for at least 10 minutes to soak. Soaking the rice is a crucial step that makes the cooked rice fluffy and delicious.
Step 3
Prepare the additional ingredients for the pot rice. Pit and thinly slice the dates (helps to calm the mind). Peel the potato and cut it into bite-sized cubes, about 1cm thick (rich in dietary fiber, good for preventing high blood pressure). Trim the stems from the shiitake mushrooms and slice them into manageable pieces (known for their anti-cancer properties). Remove the seeds and skin from the kabocha squash and cut it into 1.5-2cm cubes (helps to prevent aging).
Step 4
Pour the soaked rice into your pot or Korean earthenware pot (kamado-style pot). Add 1.5 to 2 cups of water. The rice-to-water ratio can be adjusted based on the type of rice and your preferred texture. Generally, use about 1 to 1.2 cups of water per cup of rice.
Step 5
Spread the prepared shiitake mushrooms evenly over the bottom layer of rice in the pot. The mushrooms will infuse their savory aroma into the rice, enhancing its flavor.
Step 6
Next, arrange the chunky potato pieces attractively on top of the shiitake mushrooms. The potatoes will cook until tender during the rice-cooking process, making them a delightful addition to each spoonful.
Step 7
Place the kabocha squash pieces beautifully on the rice, and tuck the pitted dates into the center of the pot. The combination of colors will make the pot rice visually appealing.
Step 8
Lightly drizzle about half a tablespoon of bonito-based soy sauce (tsuyu) over various spots on the rice. The umami from the tsuyu will enrich the rice flavor, but be careful not to add too much, as it can become salty.
Step 9
Now, it’s time to cook the rice. Controlling the heat is key for pot rice. Bring it to a boil over medium heat for about 5 minutes, then reduce the heat to low and simmer for another 7-8 minutes. After turning off the heat, let the rice steam, covered, for about 5 minutes. This steaming process ensures the rice is evenly cooked and moist throughout.
Step 10
This nutritious pot rice, prepared with such care, pairs wonderfully with a savory soybean paste-based cabbage soup, perfectly grilled fish, or a crisp radish kimchi. Enjoy twice the flavor and twice the health! Eat well and stay healthy!
