Fall Rice in Pumpkin
Koreans call this dish “Nutritious rice with pumpkin, hobak youngyang-bap.“ It is nutritious because it has all kinds of nuts, dates, and different grains of rice all mingled to create a wonderful fall flavored dish.
Ingredients
Cooking Instructions
step 1
Soak Black Beans (1/3 cup) in water for 1 hour. Combine Short Grain White Rice (1 1/2 cups), Glutinous Rice (1/2 cup), Black Rice (2 Tbsp), and rinse them until the water gets clear, then soak in the water for 1 hour as well. Drain the water and combine rices and beans in the rice cooker.
step 2
Add Walnut (1/3 cup), Almonds (1/3 cup), Dried Red Dates (6), Salt (1/4 tsp), and Canola Oil (1/2 tsp). Pour Water (2 tsp) to the pot and let the rice cooker do the cooking.
step 3
Meanwhile cut out the opening on the top of the Pumpkin (1). Keep the top.
step 4
Remove the seeds and fiber inside. When the rice is done add the Pine Nuts (2 Tbsp) and toss well with a spoon.
step 5
Scoop the rice into the pumpkin. Return the pumpkin top to cover the opening.
step 6
Place the pumpkin in the steamer and cover with lid or foil. Steam over medium heat for about 40 minutes depends on the size of your pumpkin.
step 7
When a knife goes into the pumpkin effortlessly it is done. Carefully take out the pumpkin and place on the serving platter.
step 8
In a small bowl, add the Apple (1/2), Soy Sauce (3 Tbsp), Water (1 Tbsp), Korean Chili Flakes (1 Tbsp), Sesame Oil (1 tsp), Sesame Seeds (1 tsp), and Scallion (1 bunch) Mix well.
step 9
Slice pumpkin into wedges and gather up the rice on top of pumpkin wedges. Drizzle the dressing over.
