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    You are in: Home / Recipes / Japanese Mushroom, Chestnut & Butternut Squash Pilaf Recipe
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    Japanese Mushroom, Chestnut & Butternut Squash Pilaf

    Japanese Mushroom, Chestnut & Butternut Squash Pilaf. Photo by Moor Driver

    1/1 Photo of Japanese Mushroom, Chestnut & Butternut Squash Pilaf

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    5 mins

    15 mins

    Moor Driver's Note:

    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.

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    Units: US | Metric


    1. 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. 2
      Sprinkle with sesame seeds before serving.

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    Nutritional Facts for Japanese Mushroom, Chestnut & Butternut Squash Pilaf

    Serving Size: 1 (155 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 277.5
    Calories from Fat 22
    Total Fat 2.4 g
    Saturated Fat 0.3 g
    Cholesterol 0.0 mg
    Sodium 302.8 mg
    Total Carbohydrate 57.6 g
    Dietary Fiber 2.6 g
    Sugars 1.6 g
    Protein 5.7 g

    The following items or measurements are not included:

    vegetable stock

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