Japanese Mushroom, Chestnut & Butternut Squash Pilaf |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Delicious vegetarian recipe from Olive Magazine. You can use any type of mushroom you like, although the Japanese ones may give better flavor. The pre-cooked vacuum packed chestnuts work perfectly in this recipe. Ingredients:
6 shiitake mushrooms |
400 ml boiling vegetable stock |
2 tablespoons mirin |
1 tablespoon soy sauce |
100 g rice |
150 g butternut squash, peeled and cut into chunks |
1 tablespoon toasted sesame seeds |
100 g cooked chestnuts |
Directions:
1. Put the rice, squash, chestnuts, soy sauce and mirin in a small sauce pan with a lid, lay the musrooms on the surface stalk side down. Pour the vegetable stock over the rice to cover it by about 1/4 inch, bring to a simmer, cover and cook for 15 minutes or until the rice is tender.
2. Sprinkle with sesame seeds before serving.
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