Brown Rice in a Butternut Squash - Cơm bí đỏ gạo lức nho khô

By Helen Le Published: October 12, 2020

  • Prep: 45 mins
  • Cook: 30 mins
  • Ready In: 1 hr 15 mins

  • Yield: 1 (2-3 Servings)

An amazing vegan recipe for those who are looking for a something new in daily meals.

  • Cut off part near the stem of the pumpkin to create a lid. Scoop the inside of the pumpkin along with seeds out with a spoon and save for another dish. If you want a pretty lid, you can carve it into zigzag circle shape.
  • Soak brown rice for 1 hour until soften and then put into the electronic rice cooker, pour in water at the same level with rice and cook. Because the rice will be steamed in the pumpkin, make it a little dry.
  • Next, heat the oil in a pan and fry the tofu until golden crispy. Remove and leave some oil in the pan, add minced leek (white part) into the pan and sautee until fragrant. Add the mushrooms, stir well then add carrots, lotus root , green peas and fried tofu.
  • To make the dish more nutritious, I add 50g raisins. Season with 2 tsp soy sauce and ½ tsp vegetarian stock powder. Add brown rice, stir well then scoop the rice into the pumpkin.
  • Drizzle some sesame oil then put in the steamer and steam for about 20-30 minutes depending on the size of the pumpkin. Serve hot.