| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Korean | Beans, Ethnic, Korean, Rice | 4 | Servings |
INGREDIENTS
| 1/2 | c | Round red beans |
| 1/2 | c | Rice |
| 2 | c | Water |
INSTRUCTIONS
Quickly wash the red beans in cold water. Rinse the rice. Bring the red beans to a boil in 2 cups water, then simmer for 20 minutes over a low flame. Add the rice and cook for 20 more minutes or until dry. Variation: For a less pronounced red bean taste, bring a dozen red beans to a boil in 2 cups water. Then simmer for 20 minutes. Add slightly less than 2 cups rice, boil a second time, then steam until dry. Source: The Korean Cookbook, by Judy Hyun. Typed in by Ronnie Wright From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 31
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 88.3mg
Potassium: 297.4mg
Carbohydrates: 17.6g
Fiber: 1.7g
Sugar: <1g
Protein: 1.7g