Japanese Mushroom, Chestnut & Butternut Squash Pilaf

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: 20 mins
• Serves: 4

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.