Specific Foods
Chestnut Seaweed Rice
Prep Time
20 min
Cook Time
45 min
Servings
4
Calories
210
A Japanese-inspired pressure cooker rice with sweet chestnuts and mineral-rich hijiki seaweed.
Ingredients
1/2 cup short grain brown rice
1/4 cup sweet brown rice (glutinous brown rice)
8 dried chestnuts, soaked overnight
2-3 tablespoons hijiki seaweed, soaked
1 7/8 cups water (including soaking waters)
Instructions
1. Soak chestnuts at least 8 hours (preferably overnight). Reserve soaking water.
2. Soak hijiki for at least 1 hour. Reserve soaking water.
3. Wash and drain both types of rice until water runs clear.
4. Combine soaking waters with enough additional water to make 1 7/8 cups.
5. Place water and rice in pressure cooker.
6. Cut hijiki into 1/2-inch pieces and layer on top of rice.
7. Arrange chestnuts symmetrically on top of hijiki.
8. Pressure cook for 45 minutes.
9. Gently stir with wooden spoon when done.
10. If sticking to bottom, let sit a few minutes before serving.
Note: The chewy, cohesive texture is part of this dish's appeal.
Share this recipe
Nutrition Facts
Per Serving (4 servings)| Calories | 210 |
| Protein | 4,00 g |
| Carbohydrates | 45,00 g |
| Fat | 1,00 g |
Category
Specific FoodsRelated Recipes
Share your healthy recipes!
Have a delicious, healthy recipe? Share it with our community and inspire others to eat well.
Comments (0)
No comments yet. Be the first to comment!