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Japanese Mushroom, Chestnut & Butternut Squash Pilaf

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)1404.5739
Energy (kCal)68280.48
Carbohydrates (g)14177.5723
Total fats (g)600.5512
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. 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. | 2. Sprinkle with sesame seeds before serving. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    shiitake mushroom 6 - - - -
    vegetable stock 400 ml boiling - - - -
    mirin 2 tablespoons - - - -
    soy sauce 1 tablespoon 8.48 0.7888 1.3024 0.0912
    rice 100 67895.0 14106.25 1394.9 592.0
    butternut squash 150 g peeled cut 67.5 17.535 1.5 0.15
    sesame seed 1 tablespoon toasted 85.5 3.9285 2.6715 7.2
    chestnut 100 g cooked 224.0 49.07 4.2 1.11

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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