Parent Hub: Grow Well SG - One Pot Pumpkin Mushroom Rice
CONTRIBUTED BY
Health Promotion Board
ONE POT PUMPKIN MUSHROOM RICE
INGREDIENTS
- 400ml water
- 300g shimeji mushrooms
- 100g pumpkin, cut into cubes
- 100g white fish fillets, cubed
- 100g white rice, washed and drained
- 100g brown rice, washed and drained
- 100g spinach, chopped into 1-inch pieces
- 50g dried shiitake mushrooms
- 4 cloves garlic, minced
- 1 tbsp oyster sauce HCS*
- 2 tsp oil HCS*, split into 2 portions
- 1 tsp light soy sauce HCS*
COOKING INSTRUCTIONS
- Soak the dried shiitake mushrooms in water for 10 minutes. Reserve the water and slice the mushrooms thinly.
- Heat 1 teaspoon of oil in a medium pot and cook both the shimeji and shiitake mushrooms until softened and fragrant. Remove and set aside.
- Add the remaining oil, then cook the pumpkin for a few minutes until slightly softened. Stir in the garlic and cook until fragrant.
- Return the mushrooms to the pot. Add the white rice, brown rice, fish and reserved mushroom soaking liquid. Then, stir in the oyster sauce and light soy sauce.
- Bring to a gentle simmer and cook uncovered for about 20 minutes.
- Scatter the spinach over the rice, cover the pot and turn off the heat. Allow the residual heat to steam the spinach for 10 minutes.
- Gently fluff the rice to combine all ingredients before serving.
*Use ingredients with the Healthier Choice Symbol (HCS) for a more nutritious meal!
CONTRIBUTED BY
Health Promotion Board
