Pine Nut Porridge Recipe

Pine Nut Porridge Recipe
Staff Writer
Pine Nut Porridge
Jennifer Maeng
Pine Nut Porridge

Porridge is a popular dish in Korea often served as the first meal of the day or as a snack. There are many variations — some are made with chicken, some are made with kabocha, and others are made with abalone. This one is made with pine nuts, and is often served traditionally during the celebration of the Lunar New Year. — Will Budiaman

Click here to see Celebrate the Korean New Year.

2
Servings
321
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1/2  cup  short grain rice, soaked in water for 2 hours and drained
  • 1/4  cup  pine nuts, round tips removed, plus more for garnish
  • 2  cups  water
  • 1/2  tablespoon  kosher salt

Directions

Using a blender, blend the rice, pine nuts, and water for about 2 minutes on high speed until the rice and pine nuts are liquefied. Strain the liquid into a medium-sized pot using a strainer and cook over medium-low heat for about 6 minutes, stirring constantly until thickened. Add the salt. Garnish with pine nuts and serve hot.

Nutritional Facts

Total Fat
20g
29%
Sugar
6g
7%
Saturated Fat
2g
8%
Carbohydrate, by difference
31g
24%
Protein
8g
17%
Vitamin A, RAE
267µg
38%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
16µg
18%
Calcium, Ca
169mg
17%
Choline, total
25mg
6%
Copper, Cu
1mg
0%
Fiber, total dietary
5g
20%
Fluoride, F
1µg
0%
Folate, total
98µg
25%
Iron, Fe
13mg
72%
Magnesium, Mg
119mg
37%
Manganese, Mn
3mg
100%
Niacin
7mg
50%
Pantothenic acid
1mg
20%
Phosphorus, P
304mg
43%
Riboflavin
1mg
91%
Selenium, Se
10µg
18%
Sodium, Na
131mg
9%
Thiamin
1mg
91%
Water
218g
8%
Zinc, Zn
3mg
38%

Pine Nut Shopping Tip

Look for bright green leaves free of dark spots. The leaves should be dry and are best kept wrapped in a paper towel in a bag when storing in the refrigerator.

Pine Nut Cooking Tip

When using basil in a hot recipe, add it only at the last minute. Otherwise you will lose the flavor and fragrance of the herb.

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