Kabocha Squash Multigrain Rice Lunchbox recipe - ingredients, nutrition and when to eat it
This meal pairs rice cooked with kabocha squash, chestnuts, jujubes, and mixed grains with mild side dishes.
This meal pairs rice cooked with kabocha squash, chestnuts, jujubes, and mixed grains with mild side dishes. The squash’s mellow sweetness goes well with the nutty chestnuts, making it a lovely choice for an autumn lunch or a hearty dinner.
Lunchbox & quick meals · 50 minutes to cook
Nutrition (per 339.8g serving): 395.6 kcal · protein 8.7g · carbohydrate 82.2g · fat 4.4g · sodium 544.8mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Cut the kabocha squash and chestnuts into similar-sized pieces so they cook evenly.
Tips: If the rice is already cooked, reduce the steaming time and heat it until warm all the way through.
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Ingredients (1 serving)
- Rice (white rice) — 0.6 cup
- Kabocha squash — 0.2 pc
- Chestnuts — 2 pc
- Dried jujubes — 1 pc
- Cooked barley — 0.2 cup
- Salt — 0.2 tsp
- Spinach — 0.5 handful
- Sesame oil — 0.5 tsp
- Toasted sesame seeds — 0.3 tsp
- Soy sauce — 0.5 tsp