Pumpkin Stew with Shiitake Mushrooms and Bamboo Rice Recipe

Pumpkin Stew with Shiitake Mushrooms and Bamboo Rice Recipe

Ingredients:

• 3 cup chopped into cubes
• 4 cloves chopped
• 2 tablespoon
• 4 boiled, sliced
• 2 teaspoon
• as required
• 1 cup boiled
• 1 sliced
• 1 chopped
• 1 cup boiled, soaked overnight
• 100 gm
• as required
• 1 1/2 cup

Recipe :

• Step 1 Saute onion and garlic in olive oil

  To prepare this delicious one-pot meal, put a pan over medium flame and heat oil in it. When the oil is warm enough, add sliced onions and sauté for a minute. Next, add chopped garlic and saute once again.

• Step 2 Cook sweet potato with pumpkin

  When the raw smell of garlic goes away, add pumpkin and sweet potato along with salt to taste. Cook it for some time and then add 1 to 1 ½ cup of water in the pan and cook till they are tender. Cover with a lid and cook for 10 minutes. Once done, turn off the flame and let the veggies cool, then grind it into a semi-thick paste. (Note: To cook quickly, you can also pressure cook the pumpkin and sweet potato for 2-3 whistles.)

• Step 3 Cook mushroom in this pumpkin puree

  Now, put another pan over medium flame and heat this pumpkin puree in it. Once it is warm, add shiitake mushrooms with some black pepper powder. Cook for about 5 minutes and the stew is ready.

• Step 4 Plating the bowl

  Now, take a bowl and add boiled bamboo rice in the bowl in half the bowl. Next, add the stew in the other half area leaving some space for chickpeas and edamame. Add both of them side by side with raw spinach on it. Season the chickpeas and edamame with black Icelandic salt and serve.