Gondre rice (thistle rice)

Gondre rice — Dry gondre should be soaked and boiled according to the package instructions before use.

45 min · 2 servings

Ingredients

short grain rice, 180 g Boiled gondre (wild herb), 150 g Water, 230 ml perilla oil, 10 ml soy sauce, 20 ml Minced garlic, 5 g

1 tablespoon = 15 ml; 1 teaspoon = 5 ml. A bowl of rice is a serving measure, not a standardized cup.

How to cook

Wash rice and soak for 20 minutes.
Squeeze out the water from boiled gondre, cut into bite-sized pieces, and mix with half of perilla oil.
Place gondre on rice and water, boil, then cook on low heat for 12 minutes and let it steam for 10 minutes.
Mix the remaining perilla oil with soy sauce and garlic and serve alongside rice.

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