Pine Nut Rice Soup

4

"A traditional Korean recipe. Since it is a very elegant, flavorful recipe, it is said that only high class was able to enjoy this in the olden days. Our family enjoys this soup for a meal - especially for a breakfast with pickle and salad."

Ingredients

servings 275 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 275 kcal
  • 14%
  • Fat:
  • 12.5 g
  • 19%
  • Carbs:
  • 37g
  • 12%
  • Protein:
  • 7.8 g
  • 16%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 9 mg
  • < 1%

Based on a 2,000 calorie diet

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Directions

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  1. Using a blender or food processor, finely blend 1 cup pine nuts, rice and 2 cups of water.
  2. Pour blended pine nut mixture into a thick bottomed saucepan and add 4 cups of water. Bring to a boil, stirring frequently. Once boiling, reduce heat to low and let cook for 10 minutes, or until heated through. While it is heating through be sure to keep stirring so it does not burn.
  3. Prior to serving, garish with pine nuts and diced dates, and season with sugar and salt.
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Reviews

4
  1. 5 Ratings

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once again, the kids are not used to the foreign foods, they like it, but it is different, still good thoufh.

just yummy. I liked it with extra dates.

It didn't get thick enough, but you can add rice flour to make it thicker. Also, honey makes it tasty.

Really interesting flavor on this - I used chicken stock for the first run but I think I might try water for the second. I put my rice and pine nuts through the food processor since I'm current...