Pumpkin Carrot and Shiitake Mushrooms with Brown Rice

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I was inspired to make this after having these amazing tasting rice balls with these kinds of ingredients. I just loved it and had to make something like it!

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If you don’t have pumpkin, feel free to use butternut squash (which practically tastes the same). You can also use fresh shiitake mushrooms, but don’t need to soak them!

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If you want to go soy free, go for coconut aminos or simply add more salt instead of the soy sauce. Totally up to you!

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Important: This recipe calls for cooked brown rice, so be sure you cook up a huge pot according to the packet instructions. Feel free to use any type of brown rice as you see fit.

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Pumpkin Carrot and Shiitake Mushrooms with Brown Rice

2 cloves garlic
3 large dried shiitake mushrooms, pre-soaked
1 tablespoon extra light olive oil
2 cups chopped pumpkin
1 small carrot
1/4 cup sunflower seeds, pre-soaked
1/4 teaspoon Himalayan/sea salt
2 tablespoons white cooking wine
1 tablespoon soy sauce
2 teaspoon sesame oil
1 teaspoon pure maple syrup
1/4 teaspoon Chinese five spice powder
1/4 cup water
7 cups cooked brown rice
2 tablespoons water
1/4 teaspoon Himalayan/sea salt
A drizzle sesame oil
A tiny splash soy sauce (optional)

Be sure to soak the dried shiitake mushrooms in water for 4-5 hours until it’s completely soft, then drain out all the water, give it a rinse and drain again. Soak the sunflower seeds in water for about 30 minutes.

Chop the clove of garlic into small pieces and put it in a large saucepan or frying pan. Chop the shiitake mushrooms in small or flat pieces and add it in too, along with the olive oil.

Turn the heat to medium high-high (5-6 or 6) and give it a minute or two to heat up, then saute the mushrooms and garlic for about 3 minutes.

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Meanwhile, chop the pumpkin into small cubes and measure 2 cups, dice the carrot into small cubes as well and mix it together.

After 3 minutes, add the pumpkin, carrot, sunflower seeds and 1/4 teaspoon salt. Stir and turn the heat down to medium (4).

Stir and cook for about 3 minutes, then add the cooking wine, soy sauce, sesame oil, maple syrup, five spice powder and finally, water.

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Stir and cover the lid, allow it to cook for about 10 minutes, stirring occasionally. By this time, the pumpkin and carrot should be soft.

Add the 7 cups of cooked brown rice, water, remaining 1/4 teaspoon salt, drizzle of sesame oil and tiny splash of soy sauce and stir around a little more for about 5 minutes.

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Pumpkin Carrot and Shiitake Mushrooms with Brown Rice
Serves: 4
 

Ingredients
  • 2 cloves garlic
  • 3 large dried shiitake mushrooms, pre-soaked
  • 1 tablespoon extra light olive oil
  • 2 cups chopped pumpkin
  • 1 small carrot
  • ¼ cup sunflower seeds, pre-soaked
  • ¼ teaspoon Himalayan/sea salt
  • 2 tablespoons white cooking wine
  • 1 tablespoon soy sauce
  • 2 teaspoon sesame oil
  • 1 teaspoon pure maple syrup
  • ¼ teaspoon Chinese five spice powder
  • ¼ cup water
  • 7 cups cooked brown rice
  • 2 tablespoons water
  • ¼ teaspoon Himalayan/sea salt
  • A drizzle sesame oil
  • A tiny splash soy sauce (optional)

Instructions
  1. Be sure to soak the dried shiitake mushrooms in water for 4-5 hours until it’s completely soft, then drain out all the water, give it a rinse and drain again. Soak the sunflower seeds in water for about 30 minutes.
  2. Chop the clove of garlic into small pieces and put it in a large saucepan or frying pan. Chop the shiitake mushrooms in small or flat pieces and add it in too, along with the olive oil.
  3. Turn the heat to medium high-high (5-6 or 6) and give it a minute or two to heat up, then saute the mushrooms and garlic for about 3 minutes.
  4. Meanwhile, chop the pumpkin into small cubes and measure 2 cups, dice the carrot into small cubes as well and mix it together.
  5. After 3 minutes, add the pumpkin, carrot, sunflower seeds and ¼ teaspoon salt. Stir and turn the heat down to medium (4).
  6. Stir and cook for about 3 minutes, then add the cooking wine, soy sauce, sesame oil, maple syrup, five spice powder and finally, water.
  7. Stir and cover the lid, allow it to cook for about 10 minutes, stirring occasionally. By this time, the pumpkin and carrot should be soft.
  8. Add the 7 cups of cooked brown rice, water, remaining ¼ teaspoon salt, drizzle of sesame oil and tiny splash of soy sauce and stir around a little more for about 5 minutes.


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