Korean Pumpkin Rice

Korean Pumpkin Rice is a comforting and nutritious dish that combines the subtle sweetness of pumpkin with the chewy texture of rice, creating a delightful harmony of flavors. This vegan dish is not only easy to prepare but also packed with vitamins and minerals, making it a perfect meal for any occasion.

Ingredients

• Short-grain rice - 1 cup
• Water - 1 1/2 cups
• Pumpkin, peeled and diced - 200 grams
• Soy sauce - 2 tablespoons
• Sesame oil - 1 tablespoon
• Garlic, minced - 2 cloves
• Scallions, chopped - 2 stalks
• Black sesame seeds - 1 tablespoon
• Salt - 1/2 teaspoon
• Pepper - to taste

Steps

1. Rinse the short-grain rice under cold water until the water runs clear, then drain.
2. In a medium pot, combine the rinsed rice and 1 1/2 cups of water. Bring to a boil over medium-high heat.
3. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes.
4. While the rice is cooking, steam the diced pumpkin for about 10-15 minutes until tender.
5. In a large pan, heat sesame oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
6. Add the steamed pumpkin to the pan, along with soy sauce, salt, and pepper. Stir gently to combine and cook for another 3-5 minutes until everything is heated through.
7. Fluff the cooked rice with a fork and add it to the pumpkin mixture in the pan. Stir until well combined.
8. Garnish with chopped scallions and black sesame seeds before serving.

Nutrition

• Calories: 320
• Protein: 7 g
• Carbs: 62 g
• Fiber: 4 g
• Sugar: 3 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 6 g
• Saturated Fat: 1 g
• Unsaturated Fat: 5 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins A and C from pumpkin, supporting eye health and immune function.
• High in fiber, promoting digestive health and helping to maintain a healthy weight.

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