Japanese Mushroom Chestnut Butternut Squash Pilaf Recipes

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.

Provided by Moor Driver

Categories One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

Japanese Mushroom, Chestnut & Butternut Squash Pilaf image

Steps:

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.
Sprinkle with sesame seeds before serving.

Nutrition Facts : Calories 277.6, Fat 2.5, SaturatedFat 0.4, Sodium 302.8, Carbohydrate 57.7, Fiber 2.7, Sugar 1.7, Protein 5.8

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

ONE-POT BUTTERNUT SQUASH PILAF RECIPE BY TASTY

Here's what you need: olive oil, small yellow onion, garlic, fresh thyme, arborio rice, salt, pepper, dry white wine, butternut squash, vegetable broth, fresh parsley

Provided by Rachel Gaewski

Categories Dinner

Yield 4 servings

Number Of Ingredients 11

One-Pot Butternut Squash Pilaf Recipe by Tasty image

Steps:

To prep cut off both ends of the butternut squash and poke 10-15 air vents with a fork. Microwave on high for 3-4 minutes.
Peel the skin off of the squash. The skin should peel right off! Once peeled, cut into 1x1-inch (2x2-cm) cubes.
Preheat oven to 375°F (190°C).
In a large dutch oven or oven-safe pot, sauté onion in olive oil for 3-4 minutes or until semi-translucent. Add garlic and sauté for 2 more minutes.
Add the thyme and cook for 2 minutes, until fragrant.
Add arborio rice and sauté until lightly toasted, then stir in salt, pepper and white wine.
Stir in butternut squash and and vegetable broth and bring to a boil.
Cover pot and transfer to oven. Bake for 15-20 minutes, until liquid is absorbed.
Garnish with parsley and serve immediately
Enjoy!

Nutrition Facts : Calories 1143 calories, Carbohydrate 116 grams, Fat 68 grams, Fiber 6 grams, Protein 5 grams, Sugar 21 grams

Ingredients

2 tablespoons olive oil
1 small yellow onion, diced
2 cloves garlic, minced
1 teaspoon fresh thyme
1 ½ cups arborio rice
1 teaspoon salt
pepper, to taste
½ cup dry white wine
4 cups butternut squash, cubed
4 cups vegetable broth
fresh parsley, chopped, to serve

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Web Nov 24, 2016 Remove the lid, add the wild mushrooms and fry for 3 more minutes. Add the garlic, butternut squash and spices, plus some salt …
From easypeasyfoodie.com
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Total Time 30 mins
Category Main Course
Calories 423 per serving

Place the olive oil and onions in a large frying pan or sauté pan and fry gently for 3 minutes with the lid on until softened, but not browned.
Add the garlic, butternut squash and spices, plus some salt and pepper and fry for 2 more minutes.
Next add the rice and water and mix together thoroughly. Bring to the boil, then turn down to a low simmer and cover with a lid. Cook for 20 minutes or until all the water has been absorbed and the rice and butternut squash are tender.

Japanese Mushroom Chestnut Butternut Squash Pilaf Recipes

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.

ONE-POT BUTTERNUT SQUASH PILAF RECIPE BY TASTY

Here's what you need: olive oil, small yellow onion, garlic, fresh thyme, arborio rice, salt, pepper, dry white wine, butternut squash, vegetable broth, fresh parsley

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