Gundruk with Rice – A Flavor-Packed, Traditional Nepali Comfort Meal

Ingredient Overview & Substitutions

Let’s break down what goes into this classic dish and some easy swap ideas:

• Rice (200g):
  White rice is traditional, but you can use brown, red rice, or even millet for more fiber and nutrition.

• Gundruk (100g):
  Gundruk is fermented leafy greens—often mustard, radish, or cauliflower leaves—available at South Asian markets. Substitute with kimchi or sauerkraut for a similar tang, but the taste will be different.

• Onion (1, 50g):
  Yellow or red onions add sweetness and balance to the tangy gundruk.

• Oil (2 tbsp):
  Any neutral oil (mustard, sunflower, or vegetable) works. Use mustard oil for an authentically Nepali touch.

• Salt (1 tsp):
  Essential; adjust to taste and according to the saltiness of your gundruk.

• Water (400ml):
  For cooking the rice. Use more or less depending on your rice type/brand.

Optional Add-Ins:

• Chopped tomato or chili for color and heat

• Crushed garlic or ginger for deeper flavor

• A squeeze of fresh lemon juice or a sprinkle of chopped cilantro to garnish

Nutrition Facts (Per Serving)

(Recipe serves 2)

• Calories: ~240 kcal

• Protein: 5g

• Carbohydrates: 45g

• Fat: 5g

• Fiber: 3g

• Sugar: 2g

• Sodium: 950mg

Highlights:

• High in fiber and plant nutrients

• Rich in probiotics (from gundruk)

• Naturally vegan and gluten-free

• Easy to digest, nourishing, and low in fat

Step-by-Step Instructions

1. Cook the Rice

• Rinse 200g rice under cold water until clear.

• In a saucepan, combine rice and 400ml water.

• Bring to a boil; reduce heat, cover, and simmer for 15 minutes or until water is fully absorbed and rice is tender.

• Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork before serving.

2. Sauté the Gundruk and Onion

• While rice cooks, heat 2 tbsp oil in a frying pan over medium heat.

• Add finely sliced onion and sauté for 2–3 minutes until softened and fragrant.

• Stir in 100g gundruk (rinse if salty or packed in brine).

• Sauté together for an additional 5 minutes, stirring occasionally, until onions are golden and gundruk is lightly crisped and aromatic.

• Add 1 tsp salt (adjust based on taste and saltiness of your gundruk), stir to combine, and turn off heat.

3. Serve

• Plate hot cooked rice and spoon the sautéed gundruk and onion mixture on top or alongside.

• Enjoy immediately while warm for the best flavor and texture.

Tips & Tricks for Perfect Gundruk with Rice

• Taste the Gundruk: Adjust salt—some gundruk can be quite salty depending on how it was fermented.

• Rinse If Needed: If your gundruk is very salty or packed in a lot of brine, give it a quick rinse and drain before cooking.

• Add Heat: For extra kick, stir in chopped green chili when sautéing the onions.

• Crispier Texture: Let the gundruk sauté an extra couple of minutes for more crunchy bits.

Creative Serving Ideas

• Nepali Thali Platter: Serve with dal (lentil soup), achar (spicy pickle), and tomato chutney for a real Nepali meal.

• Protein Boost: Add a fried or poached egg, or grilled tofu, to make it more filling.

• Soup Style: Turn into a comforting soup by adding extra water, tomatoes, and potatoes.

• With Flatbread: Scoop with roti or whole wheat flatbread instead of just rice for a different texture.

Frequently Asked Questions (FAQ)

Q1: What is gundruk?
A1: Gundruk is a traditional Nepali fermented green, usually made from mustard or radish leaves. It’s a little tangy, savory, and packed with probiotics.

Q2: Can I use other greens?
A2: For a similar effect, try sauerkraut, kimchi, or sautéed kale with lemon, though the flavor won’t be quite the same.

Q3: Is this dish spicy?
A3: Not unless you add chili. Adjust the heat up or down to your liking.

Q4: Is it vegan/gluten-free?
A4: Yes! All the base ingredients are naturally vegan and gluten-free.

Q5: Can I freeze cooked gundruk?
A5: Yes, both prepared and sautéed gundruk freeze well for up to 2 months.

Q6: Can I make the gundruk at home?
A6: Absolutely, though it requires fermenting leafy greens for several days. Store-bought gundruk is easiest for quick recipes.