Easy Gondre Rice with Pre-Cooked Greens (2 Servings)

Rinse 300 g white rice two or three times and drain.

Rinse 150 g fully cooked packaged gondre as directed, squeeze lightly and chop. Do not use untreated dried greens.

Add rice and water to the cooker’s two-serving white-rice line; reduce slightly for very wet greens.

Spread gondre over rice and use the normal white-rice program. Cooker times vary.

Mix 30 mL soy sauce, 20 g scallion, 5 g garlic, 10 mL perilla oil, 5 g sesame and 15 mL water.

Gently mix cooked rice and gondre, portion into two bowls and add sauce gradually.