Yes, Autumn is here in Japan. The fake red and orange leaves in convenience stores, Pumpkin flavored HaagenDazs, the sweet smell of the Kinmokusei tree flower.. and of course the real trees and lovely Autumn feeling.

Heaps of different mushrooms, pumpkin and lots of great other food is abundant and after a walk in the mountains last weekend and picking up some really fresh Shitake mushrooms, I made this colorful rice night.

Actually the rice was from the day before which made making this even easier and a great accompaniment to some Mung Daal Soup.

Some pumpkin to steam in a small pot and in a large frying pan, heated some olive oil – quite generous so it could coat the rice. Threw in some cumin, added some finely chopped garlic and sliced green chillis, chopped and added half a red onion, thinly sliced and added a big handful of Shitake mushrooms and okra. When the pumpkin was soft, after about 5 mins left it to cool. Added salt and turmeric powder to the frying pan and mixed in the rice. Chopped and stirred in the pumpkin and a final big stir on a high heat until all yellow from the turmeric and it was ready in about 10 minutes.

Need: 2 cups pre-cooked rice, half red onion, about a sixth of a pumpkin, 8-10 okra, 4 garlic cloves, handful shitake mushrooms, 2 tsp salt, 1/2 tsp turmeric powder, 3 tbsp olive oil, 1 tsp cumin seeds, 2/3 fresh green chillis

View full recipe

Advertisements