Rice Cake Skewers

Rice Cake Skewers are a delightful Paleo Korean snack that combines chewy rice cakes with savory marinated vegetables, grilled to perfection. This easy-to-make dish is not only delicious but also a fun way to enjoy a traditional Korean treat.

Ingredients

• Glutinous rice flour - 150 grams
• Water - 250 ml
• Sea salt - 1/2 teaspoon
• Zucchini - 100 grams, sliced
• Red bell pepper - 100 grams, cubed
• Mushrooms - 100 grams, halved
• Green onion - 2 stalks, cut into 5 cm pieces
• Olive oil - 1 tablespoon
• Garlic - 1 clove, minced
• Soy sauce (or coconut aminos for strict Paleo) - 2 tablespoons
• Sesame seeds - 1 tablespoon

Steps

1. In a bowl, mix the glutinous rice flour, water, and sea salt until smooth to create the rice cake batter.
2. Pour the batter into a greased steaming dish and steam it for about 20 minutes until set.
3. Once the rice cake is cooked, let it cool slightly before cutting it into bite-sized cubes.
4. In a bowl, combine the zucchini, red bell pepper, mushrooms, olive oil, minced garlic, and soy sauce (or coconut aminos). Toss to coat evenly.
5. Preheat a grill or skillet over medium heat, then thread the rice cake cubes and marinated vegetables onto skewers alternately.
6. Grill the skewers for about 5-7 minutes, turning occasionally until the vegetables are tender and have grill marks.
7. Sprinkle the skewers with sesame seeds before serving. Enjoy warm!

Nutrition

• Calories: 250
• Protein: 5 g
• Carbs: 45 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 500 mg
• Cholesterol: 0 mg
• Total Fat: 8 g
• Saturated Fat: 1 g
• Unsaturated Fat: 7 g
• Water: 0.25 L

Health Benefits

• Glutinous rice flour provides a gluten-free carbohydrate source, suitable for a Paleo diet.
• The variety of vegetables adds essential vitamins, minerals, and antioxidants to the dish.

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