Japanese mushroom, chestnut and pumpkin pilaf
Published: March 25, 2015 at 3:07 PM
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Serves 2
A little effort
Total time: 20 mins
+ 30 minutes soaking
A star rating of 3 out of 5.1 ratingRate
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If you can get hold of fresh shitake mushrooms this dish is on the table in just 20 minutes, perfect for mid-week! Alternatively you can use vac-packed ones: Merchant Gourmet can be found in most supermarkets.
Vegetarian
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Ingredients
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6 dried shiitake mushrooms
cube or concentrate
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6 fresh shiitake mushrooms
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2 tbsp mirin, sake or dry sherry
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1 tbsp soy sauce
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100g rice
rinsed
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150g pumpkin
cut into chunks
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1 tbsp sesame seeds
toasted
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200g pack chestnuts
cooked and peeled
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Method
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step 1
Put the rice, pumpkin, chestnuts, soy sauce and mirin in a small casserole with a lid, lay the mushrooms on the surface stalk-side down.
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step 2
Pour the chicken stock over the rice to cover it by about ½ cm, bring to a simmer, cover and cook for 15 minutes or until the rice is tender.
Sprinkle with sesame seeds before serving.
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A star rating of 3 out of 5.1 rating
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