Japanese Mushroom, Chestnut & Pumpkin Pilaf

Ingredients

Contains: tree nuts, soy, sesame (auto-detected from the ingredients and method; we can miss things, so check labels)

• 6 dried shiitake mushrooms, soaked for 30 minutes in 400 ml chicken stock (or 6 fresh shiitake mushrooms)
• 2 tbsp mirin, sake or dry sherry
• 1 tbsp soy sauce
• 100g rice, rinsed
• 150g pumpkin, cut into chunks
• 1 tbsp sesame toasted seeds
• 1 x 200g vaccum pack cooked, peeled chestnuts (Merchant Gourmet do good ones)

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Put the dried shiitake in a bowl with the chicken stock and soak for 30 minutes until soft. Lift the mushrooms out, squeeze them gently, slice thinly, and keep the stock.

2. Toast the sesame seeds in a dry pan over medium heat for 1 to 2 minutes, shaking often, until golden. Set aside.

3. Rinse the rice in a sieve under cold running water until the water runs mostly clear, then drain well.

4. Put the rice, sliced mushrooms, reserved soaking stock, mirin, sake or sherry, and soy sauce in a medium saucepan with a tight lid. Add a splash of water if the rice is not fully covered.

5. Bring to a boil over high heat, stir once, then reduce to a very low simmer.

6. Scatter the pumpkin chunks and cooked chestnuts over the top, breaking up any large chestnuts. Cover and cook gently for 15 minutes, until the rice is tender and the liquid is absorbed.

7. Remove from the heat and leave covered for 5 minutes. Fluff the pilaf gently with a fork, then sprinkle with the toasted sesame seeds and serve warm.