Photo: Andrew Ridley
Pumpkin, mushroom & brown rice bowls
11 ingredients
Serves 2
openrecipes
A Japanese-inspired vegetarian basmati one-pot cooked in stock and served with sesame and chilli flavours
Estimated Nutrition (whole recipe, rough)
678
Calories
23g
Protein
34g
Fat
76g
Carbs
Counts 10 of 12 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Edamame | 1/2 cup (78g) shelled | 120 |
| Sesame | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Shiitake | 1/2 cup (73g) | 34 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Clove | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Pumpkin | not in our table | 0 |
| Bean | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- oil
- ½ bunch spring onions , sliced, plus extra to finish
- 1 garlic clove , finely sliced
- 1 red chilli , sliced
- 150g shiitake mushrooms , sliced
- 200g pumpkin or squash, peeled and diced
- 100g brown basmati rice
- 250ml vegetable stock
- 2 tbsp soy sauce
- 50g frozen edamame beans, defrosted
- sesame oil
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes