Bibinba no zakkoku gohan / mixed grain rice for bibimbap

Mixing regular rice and other grains is our current favorite way to make bibimbap. Quinoa makes it less starchy than a simple combination of regular rice and barley or rice with mixed grains; buckwheat groats offer a mellow yet toasty taste and texture; and adding roasted soybeans works as dashi for the steamed rice & grain mixture, and also become crunchy as they cook in a donabe pot (mimicking dolsot stone bowl bibimbap).

1/3 of recipe:
163 calories; 6.3 g protein; 2.5 g fat; 29.4 g carbohydrate; 26.5 g net carbs; 0 mg sodium; 0 mg cholesterol; 2.9 g fiber

1/2 of recipe:
245 calories; 9.5 g protein; 3.7 g fat; 44.1 g carbohydrate; 39.7 g net carbs; 0 mg sodium; 0 mg cholesterol; 4.4 g fiber

Matsutake to kinua no takikomi gohan / steamed rice with quinoa and matsutake

Very rewarding for the cook in the kitchen! Matsutake's deep aroma fills the air as it cooks -- a fragrant reminder of the season.

1/3 of recipe:
145 calories; 3.9 g protein; 1.1 g fat; 29.1 g carbohydrate; 27.5 g net carbs; 62 mg sodium (with 50% reduced-sodium soy sauce; 115-124 mg with regular soy sauce); 0 mg cholesterol; 1.6 g fiber

1/2 of recipe:
217 calories; 5.8 g protein; 1.7 g fat; 43.6 g carbohydrate; 41.2 g net carbs; 93 mg sodium (with 50% reduced-sodium soy sauce; 172-186 mg with regular soy sauce); 0 mg cholesterol; 2.4 g fiber

Kuro ingenmame-iri kinua gohan / steamed rice with quinoa and black beans

Mixing quinoa with rice results in a lighter texture than regular steamed rice while giving a great nutritional boost. Black beans are added below for a nice crunch.

1/3 of recipe:
163 calories; 4.9 g protein; 1.2 g fat; 32.5 g carbohydrate; 29.9 g net carbs; 0 mg sodium; 0 mg cholesterol; 2.7 g fiber

1/2 of recipe:
245 calories; 7.3 g protein; 1.8 g fat; 48.8 g carbohydrate; 44.8 g net carbs; 0 mg sodium; 0 mg cholesterol; 4.0 g fiber