Oatmeal and White Rice with Cranberries

Name: Oatmeal and White Rice with Cranberries
Ingredients: White rice (150g); Oats (20g); Dried cranberries (15g); Water (250ml)

Korean: 귀리밥

"Nutritious oatmeal and rice pilaf with cranberries - a healthy Korean school lunch recipe combining whole grains and tart berries."

Calories 494.2 kcal

Carbs 104.3g

Protein 9.6g

Fat 4.3g

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Instead of 귀리 (Oats)

Use: Steel-cut oats or rolled oats

Reason: Oats are widely available internationally and provide similar texture and nutrition

Instead of 크렌베리 (Cranberries)

Use: Dried raisins, blueberries, or tart cherries

Reason: Similar tart flavor and texture; equally available in Western markets

1
Rinse white rice and oats separately. Soak rice for 30 minutes and oats for 1 hour.
2
In a pot, add oats with water and toast over medium heat until partially cooked, about 10 minutes.
3
When oats are partially cooked, add the soaked rice and toast together for 2-3 minutes.
4
Pour in 250ml of water and bring to a boil. Cover and simmer over low heat for 15-18 minutes.
5
Turn off heat, immediately add dried cranberries, cover, and let rest for 5 minutes before serving.

Stainless steel compartment trays keep your meals fresh and authentic.

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