Japanese Mushroom, Chestnut & Butternut Squash Pilaf - cooking recipe

Ingredients

6 shiitake mushrooms
400 ml boiling vegetable stock
2 tablespoons mirin
1 tablespoon soy sauce
100 g rice
150 g butternut squash, peeled and cut into chunks
1 tablespoon toasted sesame seeds
100 g cooked chestnuts

Preparation

Put the rice, squash, chestnuts, soy sauce and mirin in a small sauce pan with a lid, lay the musrooms on the surface stalk side down. Pour the vegetable stock over the rice to cover it by about 1/4 inch, bring to a simmer, cover and cook for 15 minutes or until the rice is tender.
Sprinkle with sesame seeds before serving.