Mugwort Rice

Mugwort Rice is a fragrant and nutritious Korean side dish that highlights the herbal essence of mugwort, complemented by the nuttiness of sesame oil. This dish is not only visually appealing with its vibrant green hue but also offers a unique flavor profile that pairs perfectly with a variety of main courses.

Ingredients

• Short-grain rice - 1 cup (200g)
• Fresh mugwort leaves - 50g (or 15g dried)
• Sesame oil - 1 tablespoon (15ml)
• Soy sauce - 1 teaspoon (5ml)
• Salt - 1/2 teaspoon (2g)
• Water - 1 1/4 cups (300ml)
• Sesame seeds - 1 tablespoon (9g) for garnish

Steps

1. Rinse the short-grain rice under cold water until the water runs clear, then soak the rice in water for 30 minutes.
2. If using fresh mugwort, wash and chop the leaves finely. If using dried mugwort, rehydrate it by soaking in warm water for 10 minutes, then chop.
3. In a pot, combine the soaked rice and 1 1/4 cups of water. Add the chopped mugwort, salt, and soy sauce.
4. Bring the mixture to a boil over medium heat, then reduce to low heat, cover, and simmer for about 15 minutes or until the rice is cooked and water is absorbed.
5. Once cooked, remove from heat and let it sit covered for an additional 10 minutes. Fluff the rice with a fork.
6. Drizzle sesame oil over the rice and mix gently to combine. Serve warm, garnished with sesame seeds.

Nutrition

• Calories: 210
• Protein: 4 g
• Carbs: 40 g
• Fiber: 2 g
• Sugar: 0 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.3 L

Health Benefits

• Mugwort is known for its anti-inflammatory properties and may help alleviate digestive issues.
• Rich in antioxidants, mugwort can support overall health and boost the immune system.

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