The Zero Carb Burdock Root Rice Cooker Meal is a fiber-rich, umami-packed dish that brings together earthy vegetables and savory seasonings—all cooked effortlessly in one pot. By swapping traditional rice for riced cauliflower and using burdock root as the star ingredient, this meal delivers deep flavor and satisfying texture while remaining low in carbs and high in nutrients. Ideal for keto, plant-based, gluten-free, and zero-carb lifestyles, it’s a simple, wholesome meal with a Japanese-inspired twist.
Why You’ll Love This Recipe
This recipe is fast, fuss-free, and made entirely in the rice cooker, making it perfect for busy weeknights or meal prep. It offers all the comfort and depth of a traditional rice dish, but without the carbs. Burdock root adds a mild sweetness and hearty bite, while shiitake mushrooms, sesame oil, and soy sauce infuse the dish with layers of umami. It’s a satisfying plant-based option that doesn’t compromise on taste, texture, or nutrition.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
riced cauliflower
burdock root, julienned
carrots, julienned
green peas (optional, for low-carb—not zero carb)
shiitake mushrooms, sliced
soy sauce or coconut aminos
sesame oil
garlic powder
grated ginger
rice vinegar
water or vegetable broth
optional: green onions or sesame seeds, for garnish
Directions
- Add the riced cauliflower, burdock root, carrots, peas (if using), mushrooms, soy sauce or coconut aminos, sesame oil, garlic powder, ginger, rice vinegar, and water or vegetable broth directly to the bowl of a rice cooker.
- Stir gently to combine all ingredients evenly.
- Close the lid and set the rice cooker to the “Quick Cook” or “White Rice” setting. Cook for approximately 10–15 minutes, or until vegetables are tender and the mixture is heated through.
- Once cooking is complete, fluff gently with a fork and let sit for 2–3 minutes to allow flavors to settle.
- Garnish with sliced green onions or a sprinkle of sesame seeds before serving.
Servings and timing
Servings: 2 bowls
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Calories: Approximately 130 kcal per serving
Variations
- Protein Boost: Add tofu cubes, scrambled egg, or shredded chicken for more protein.
- Spicy Option: Add a dash of chili oil or a sprinkle of red pepper flakes for heat.
- Fresh Herbs: Garnish with chopped cilantro, Thai basil, or shiso for a refreshing finish.
- Miso Flavor: Stir in a teaspoon of white miso paste before cooking for deeper umami.
- No Soy: Use coconut aminos instead of soy sauce for a soy-free alternative.
Storage/Reheating
Storage: Store in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in the rice cooker on “warm” mode or use a microwave-safe container and heat until warmed through.
Freezing: Not recommended, as riced cauliflower and vegetables may release too much moisture when thawed.
FAQs
What is burdock root, and where can I find it?
Burdock root is a crunchy, mildly sweet root vegetable often used in Japanese and Korean cooking. Look for it in Asian markets or health food stores.
Can I make this without a rice cooker?
Yes, cook it in a skillet or sauté pan over medium heat, covered, for about 10–12 minutes, stirring occasionally.
Is this recipe truly zero carb?
It’s very low in net carbs when made without peas or other starchy vegetables. Check the nutritional info for precise totals if tracking carbs closely.
Can I use frozen riced cauliflower?
Yes, frozen works well. No need to thaw—just increase the cooking time by a couple of minutes.
How can I reduce moisture in the final dish?
Use fresh riced cauliflower and squeeze out excess water from thawed cauliflower before cooking.
Can I prep this meal ahead of time?
Yes, chop and portion all the vegetables and seasonings in advance. Store refrigerated and cook when ready.
Is this dish vegan and gluten-free?
Yes, if made with coconut aminos and gluten-free soy sauce, the dish is both vegan and gluten-free.
Can I add other vegetables?
Absolutely—bok choy, bell peppers, or edamame are excellent low-carb additions.
How do I avoid overcooking the veggies?
Use the “Quick Cook” or shortest cooking cycle, and avoid letting the rice cooker sit on “Warm” for too long after cooking.
Can I double the recipe?
Yes, but make sure your rice cooker can accommodate the increased volume without overflowing.
Conclusion
Zero Carb Burdock Root Rice Cooker Meal is a nourishing and flavor-packed dish that transforms simple vegetables into a satisfying low-carb entrée. It’s an ideal choice for anyone looking to reduce carbs without sacrificing taste or texture. With minimal prep and hands-off cooking, this rice cooker meal is perfect for busy lifestyles and clean eating goals—bringing you a healthy dose of comfort, fiber, and umami in every bite.
Print
Zero Carb Burdock Root Rice Cooker Meal
- Total Time: 25 minutes
- Yield: 2 bowls
- Diet: Gluten Free
Description
This Zero Carb Burdock Root Rice Cooker Meal is a nourishing and umami-packed dish made with riced cauliflower, burdock root, and savory vegetables. Cooked entirely in a rice cooker, it’s a fuss-free, plant-based, low-carb alternative to traditional rice bowls—perfect for keto, gluten-free, or Japanese-inspired clean eating.
Ingredients
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1 1/2 cups riced cauliflower (as rice substitute)
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1/2 cup burdock root, julienned
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1/2 cup carrots, julienned
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1/3 cup green peas (optional for very low carb)
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1/4 cup shiitake mushrooms, sliced
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2 tablespoons soy sauce or coconut aminos
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1 tablespoon sesame oil
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1/2 teaspoon garlic powder
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1/2 teaspoon grated ginger
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1 tablespoon rice vinegar
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1/4 cup water or veggie broth
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Optional: green onions or sesame seeds for garnish
Instructions
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Add all ingredients (except garnish) to a rice cooker: riced cauliflower, burdock root, carrots, peas, mushrooms, soy sauce, sesame oil, garlic powder, ginger, rice vinegar, and water or broth.
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Stir gently to combine and close the rice cooker lid.
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Set to “Quick Cook” or “White Rice” setting (about 10–15 minutes).
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When finished, fluff gently with a fork and let sit for 2–3 minutes to absorb flavors.
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Garnish with green onions or sesame seeds and serve warm.
Notes
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Burdock root adds earthy flavor and fiber—look for it in Asian markets.
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Skip peas for stricter keto or replace with chopped greens.
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Pairs well with grilled tofu, tempeh, or a fried egg on top.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course, One-Pot
- Method: Rice Cooker
- Cuisine: Japanese-Inspired, Fusion
