Miso Mushroom & Pumpkin Multigrain Rice Bowl
A wholesome, plant-powered bowl designed for balance and vitality. Roasted pumpkin and sautéed mushrooms sit atop a bed of wholesome multigrain rice, offering a rich source of fiber, plant-based protein, and essential vitamins. The dish is finished with a savory miso dressing—rich in probiotics and umami flavor—supporting gut health and digestion. Perfect as a clean, satisfying meal that fuels your body and mind.
What to prepare
1 hours 15 minutesDuration: 1 hour 35 mins Preparation Time: 20 minsDifficulty:EasyIngredients
- 1 cupMultigrain rice, washed and drained
- 240 gShitake mushroom, roughly sliced
- 150 gPumpkin, cut into cubes
- 1 tbspOlive oil
- 1 tspGarlic powder
- 1 pinchSalt
- 125 gPickle baby radish (optional)
- 10 gToasted sesame seeds
- 1 stalkSpring onion, chopped
- Water according to inner pot’s instruction
For miso dressing
- 3 tbspWhite miso paste
- 3 tbspApple juice / Vinegar + ½ tsp sugar
- 50 gHoney
- 1 tbspChopped fresh dill
- 15 mlSesame oil
- ¼ cup Water
Steps
1) Place multigrain rice and rice into Panasonic Microcomputer Rice Cooker inner pot and select RICE -> MULTIGRAIN -> START.
2) Place mushrooms and pumpkin cubes on a baking tray. Drizzle with olive oil and season with garlic powder and salt. Bake in preheated oven at 180°C for 20 minutes or until vegetables golden brown and softened. Remove from heat and set aside.
3) To make miso dressing, mix all the ingredients until well combined.
4) To assemble, divide the multigrain rice in serving bowls, then top with roasted mushroom, pumpkin and pickle radish. Garnish with sesame seeds and spring onion. Serve with the miso dressing.
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