Quick and easy, awesome and yet wholesome brown rice with root and sea vegetables that anyone can whip up! Marrying Kinpira to One-pot Rice! Burdock Root or gobo is a nutritive powerhouse which is high in fiber and low in calories. It is also a blood purifier in herbal medicine but not suitable for pregnant and lactating women due to the plant's uterine actions.
Preparation: 15 mins Cooking time: 30 mins
Ingredients (serves 2)
° 200g brown rice, washed and soaked and drained
° 1 tablespoon barely
° 500ml water
° 100g gobo/burdock root, cut into thin match-stick length
° 4 shiitake mushrooms, sliced
° 25g carrot, peeled and cut into match-stick length
° 2 pieces konbo (4cmx 6cm)
° 4 tablespoons light soy sauce
° 1½ tablespoons cooking rice wine (optional)
° ½ tablespoon sugar or to taste
Garnish
° some coriander leaves or spring onion shreds
° sesame seeds and chilli flakes or shichimi (optional)
Method
1. Combine all the ingredients into an electric rice cooker, mix well and turn it on.
2. When done, leave the cooked rice to rest, covered, for 5-10 minutes. Fluff with a fork and garnish with coriander leaves or spring onion, sesame seeds and chilli flake or shichimi and serve hot.
