Pumpkin, mushroom and brown rice

Shitake mushrooms gives this dish a distinctive taste.


Pumpkin, mushroom and brown rice

  • 35 Minutes
  • Serves 4
  • ?Easy

PER SERVING: 363 kcals, protein 11.2g, carbs 53.5g, fat 11.1g, sat fat 1.5g, fibre 6.6g, salt 3.1g



  • Oil
  • Spring onions 1/2 bunch, sliced plus extra to finish
  • Garlic 1 clove, finely sliced
  • Red chilli 1. sliced
  • Shitake mushrooms 150g, sliced
  • Pumpkin or squash 200g, peeled and diced
  • Brown basmati rice 100g
  • Vegetable stock 250ml
  • Soy sauce 2 tbsp
  • Frozen edamame beans 50g, defrosted
  • Sesame oil
  • 1.Heat 1 tbsp oil in a wide shallow pan with a lid and cook the spring onions, garlic and chilli for 2 minutes. Add the mushrooms and pumpkin and cook for another 3 minutes.
  • 2.Tip in the rice, stock and soy and bring to a boil. Turn down to a low simmer, put on a lid and leave for 20-25 minutes until the rice is tender, stirring in the edamame beans for the last 5 minutes of cooking.
  • 3.Serve sprinkled with sesame oil, a little more soy and a handful of chopped spring onions.