Japanese Mushroom, Chestnut & Butternut Squash Pilaf

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.

* Per serving · 4 servings · Values may vary.

No additional tips available.