Japanese Mushroom, Chestnut & Butternut Squash Pilaf

Submitted by Moor Driver

"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."

 

• Ready In: 20mins
• Ingredients: 8
• Serves: 4

ingredients

• 6 shiitake mushrooms
• 400 ml boiling vegetable stock
• 29.58 ml mirin
• 14.79 ml soy sauce
• 100 g rice
• 150 g butternut squash, peeled and cut into chunks
• 14.79 ml 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.