Kabocha is a Japanese variety of winter squash. Kabocha is hard, has knobbly-looking skin, shaped like a squatty pumpkin, and has a dull colored deep green skin with some celadon-to white-colored stripes, and an intense yellow-orange color on the inside. It is rich in beta carotene, with iron, vitamin C, potassium, and smaller traces of calcium, folic acid, and minute amounts of B vitamins.
INGREDIENTS
- 2 cup brown rice, sock over night
- 4 stick celery, chop
- 2 table spoon chop ginger
- 1 ts turmeric power
- 1 TS Coconut oil
- 1 TS curry power
- 2 cup water
- 1 ts cilantro
- saseme seed
- salt and pepper to taste
- soy sauce
DIRECTIONS
- Wash and clean the skin of kabocha. Remove seeds from kabocha. Cut into 1x1 pieces. Keep the sink!
- Heat cocount oil in a Dutch oven over medium heat.
- Cook ginger for 1 mins. Add kabocha and celery, stir for 3-5 mins.
- Add rice, turmeric power and curry power. Saute for 5 mins until golden, stirring frequently and add in 2 cup of water.
- Cover the pot and steam for 20-25 mins (You can transfer the mix into rice cooker to finish).
- Season with salt, pepper and some soy sauce. Top with cilantro and saseme. Enjoy!
Kabocha is a Japanese variety of winter squash. Kabocha is hard, has knobbly-looking skin, shaped like a squatty pumpkin, and has a dull colored deep green skin with some celadon-to white-colored stripes, and an intense yellow-orange color on the inside. It is rich in beta carotene, with iron, vitamin C, potassium, and smaller traces of calcium, folic acid, and minute amounts of B vitamins.