Pine Nut Rice Soup recipe

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Ingredients

1 cup pine nuts
2 cups cooked long-grain white rice
6 cups water
1 tablespoon pine nuts
1 cup dates, pitted and chopped
½ teaspoon white sugar
salt to taste

Nutrition Info

275.3 calories
carbohydrate: 37 g
cholesterol: : -
fat: 12.5 g
fiber: 3.3 g
protein: 7.8 g
saturatedFat: 1.9 g
servingSize: -
sodium: 9.1 mg
sugar: 16.7 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

6 servings

Recipe Note

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.

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