Nutritious Sweet Pumpkin Rice
Nutritious Sweet Pumpkin Rice
Sweet Pumpkin Nutritious Rice: Great for Diet and Immunity
This recipe features nutritious rice cooked inside a sweet pumpkin. It’s a healthy choice for those watching their carb intake, as the natural sweetness of the pumpkin makes it satisfying. Perfect for anyone who enjoys mixed grain or nutritious rice instead of plain white rice. Try this special dish for a change of pace when you crave something unique. Children who are usually picky eaters often love this pumpkin rice because of its vibrant color. For an extra treat, pair it with ‘Mayak Gyeran-jang’ (marinated eggs) or braised soy sauce ribs – the savory and sweet combination is divine! The sweetness of the rice pairs wonderfully with savory side dishes. I’ve been cooking a lot with pumpkin lately, especially since I found a great deal at my local greengrocer.
Ingredients- 1 whole sweet pumpkin (medium size)
- 2 Tbsp black rice
- 2 cups short-grain white rice
- A few ginkgo nuts
- 1 root ginseng
- A little soaked mixed grains or beans
- 2 dried shiitake mushrooms
Cooking Instructions
Step 1
First, soak the dried shiitake mushrooms in lukewarm water until softened. Once rehydrated, remove the tough stems and slice them thinly.
Step 2
Rinse the mixed grains, beans, and white rice, then soak them in water beforehand. For cooking the rice, combine the soaked mixed grains, beans, white rice, and the prepared shiitake mushrooms in a rice cooker. Add water in a 1:1 ratio with the rice ingredients to cook the nutritious rice. (You can adjust the water amount according to your preference.)
Step 3
Wash the sweet pumpkin thoroughly. Microwave it for about 3 minutes to soften slightly. Once out of the microwave, cut off the top part like a lid. Use a spoon to scoop out and discard all the seeds and stringy insides.
Step 4
In a frying pan, heat a very small amount of cooking oil. Sprinkle a pinch of salt over the ginkgo nuts and stir-fry them gently over low heat. Be careful not to burn them; even cooking is key.
Step 5
When the shells of the ginkgo nuts start to crack open and the nuts plump up, turn off the heat. While they are still warm, wrap them in a kitchen towel and rub to easily remove the outer skin. Set aside the peeled ginkgo nuts.
Step 6
Carefully fill the hollowed-out sweet pumpkin with the cooked nutritious rice. Arrange the prepared ginkgo nuts and the cleaned ginseng pieces attractively on top to complete the filling.
Step 7
Place the lid back on the hollowed pumpkin. Once the water in your steamer is boiling, carefully place the pumpkin inside. Steam over medium heat for about 15 minutes.
Step 8
The key to a good texture is to not overcook the pumpkin until it’s mushy. It should be tender but still hold its shape. Steaming for around 15 minutes is usually sufficient. For best results, steam over high heat for 15 minutes in a preheated steamer. To check for doneness, insert a chopstick; it should go in easily.
Step 9
Once you’ve confirmed the pumpkin is tender by piercing it with a chopstick, carefully remove it from the steamer (be mindful of the steam!) and transfer it to a serving plate.
Step 10
Finally, cut the pumpkin into about 8 wedges. You’ll have a beautiful and delicious sweet pumpkin nutritious rice ready to enjoy! Serve warm.
