Ingredients
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 cooked brown basmati rice
150g pumpkin, butternut squash or swede (cut into small cubes)
1 tbsp sesame seeds (toasted)
200g chestnuts (cooked, peeled)
Preparation
Put the rice, pumpkin, chestnuts, soy sauce and mirin in a small casserole with a lid, lay the mushrooms on the surface stalk-side down. Pour the chicken stock over the rice to cover it by about 1/2 cm, bring to a simmer, cover and cook for 15 minutes or until the rice is tender. Sprinkle with sesame seeds before serving.
