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Sweet Potato and Pumpkin Rice

Custo $5, economizar $10

Fonte: Recommended by CookPal

  • 90 Min
  • 2 Porções
  • $5

INGREDIENTES

  • Grains

    • 🍚 1 cup of soaked rice

  • Vegetables

    • 🍠 50g of diced sweet potato
    • 🎃 80g of diced pumpkin
    • 🍄 50g of shimeji mushrooms

  • Seasonings

    • 🧂 1.5 tbsp of concentrated soy sauce
    • Enough water to reach the rice cooker line
    • 🌰 Black sesame seeds for garnish

PASSOS

1

Cut the sweet potato into 1.5cm cubes and soak in water for 5 minutes. Drain. Remove seeds and pulp from the pumpkin and cut into 1.5cm cubes. Trim the root of the shimeji mushrooms and separate them.

2

Add the soaked rice, soy sauce, and water to the rice cooker. Mix well and level the rice. Place the sweet potato, pumpkin, and shimeji mushrooms on top. Cook using the regular rice setting.

3

Once cooked, gently mix the rice and vegetables. Serve in bowls and sprinkle black sesame seeds on top.

NUTRIENTES

Por 1 Porção

🔥

250

Calorias

  • 5g
    Proteína
  • 50g
    Carboidratos
  • 2g
    Gorduras

💡 Dicas

This dish pairs well with miso soup for a complete meal.You can substitute shimeji mushrooms with other types like shiitake or button mushrooms.Leftovers can be used to make rice balls for lunchboxes.

⚠️ Precauções

Esta receita é apenas para inspiração. O uso específico deve ser ajustado de acordo com as diferenças individuais.