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Japanese Mushroom, Chestnut & Butternut Squash Pilaf

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“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
SERVES:
4
UNITS:
US

Ingredients Nutrition

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.

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