Cranberry Oat Rice

Name: Cranberry Oat Rice
Cuisine: South Korea
Ingredients: 150 g white rice; 15 g cranberries; 20 g oats

크렌베리귀리밥

Rice · Boiled

RiceCourse

494kcal · per serving

Not spicySpice

🌱 VeganGluten-free

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Recipe

Cranberry Oat Rice

Not spicyVeganGluten-free

Ingredients Tap an ingredient to check it off

Servings1

white rice백미
150 g
cranberries크렌베리
15 g
oats귀리
20 g

Nutrition per serving

494kcal

104.3gCarbs

9.6gProtein

4.3gFat

22.4mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

Wash the white rice and oats and soak the white rice for about 30 minutes and the oats for about 1 hour.
First stir-fry the oats with water until fully cooked.
When the oats are somewhat cooked, mix in the rice and stir-fry once more.
As the oats and rice cook, add 1 times the rice's volume of water and cook the rice.
Turn off the heat, add the cranberries right away, cover with the lid, and after 5 minutes the rice is done.

💡 TipThe sweet-and-sour taste of cranberries and the nutty flavor of oats reduce sodium use while making a delicious rice.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.