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Ancient Grain Stuffed Kabocha

Main

Yields: 2 Servings| Prep time: 30 mins

Ingredients

   

For Kabocha

  • Kabocha pumpkin: 1 pc


For Millet and Quinoa Fillings

  • Cooked millet: 180 g

  • Cooked quinoa: 30 g

  • Okra (blanched): as needed

  • Nutritional yeast: 10 g

  • Water: 18 g

  • Black bean soy sauce: 18 g

  • Rice bran oil: 12 g


For Assembly

  • Steamed kabocha: ½ pc

  • Millet and quinoa filling: 40 g

  • Tomato confit: 1 pc

  • Chopped blanched okra 15 g



Instructions

Step 1: Kabocha preparation

  1. Halve the kabocha pumpkin horizontally and scoop out the seeds and core.

  2. Place the halved kabocha in a steamer and steam for 10 minutes or until tender.


Step 2: Season the fillings 

  1. In a mixing bowl, combine the cooked millet, cooked quinoa, nutritional yeast, water, black bean soy sauce, and rice bran oil.

  2. Mix thoroughly until all ingredients are well incorporated.


Step 3: Assembly

  1. Take ½ piece of the steamed kabocha pumpkin.

  2. Stuff the pumpkin cavity with 40 g of the prepared millet and quinoa mixture.

  3. Top with tomato confit and chopped okra for garnish. Serve.

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