Oolong Rice with Squash and Chestnuts
October, 2007

Serves 6 / Ingredient tip: Multigrain rice mixes, found in Asian grocers, contain colorful combinations of several ingredients, such as white rice, black rice, brown rice, flat barley, mung beans, small red and white beans, buckwheat, and corn. If you can't find it, use a noninstant rice pilaf mixture, often found in bulk bins.

1/2 cup Japanese short-grain white rice (sushi rice)
1/2 cup Japanese multigrain, or rice pilaf mixture
1 tablespoon oolong tea leaves
2 cups water
1/2 small winter squash, such as acorn or Hubbard, peeled and cut into 3/4-inch pieces (about 1 cup)
1/2 cup peeled and cooked chestnut halves, or 1/2 cup walnut halves
1 tablespoon chopped fresh sage, or 1 teaspoon dried sage leaves
1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper


1. Place white rice and multigrain or pilaf in a bowl and wash until water runs clear. Let grains soak in clear water for 10 minutes, then drain and let sit for an additional 10 minutes.
2. Place tea leaves in a teapot or heatproof pitcher. Bring 2 cups water to a boil; let cool for 2 minutes to 185°. Pour water over tea leaves, cover, and infuse for 2-3 minutes.
3. Strain tea into a saucepan. Add grains, squash, chestnuts or walnuts, sage, salt, and pepper. Cover pan and set heat to medium. Cook until steam begins to escape from the lid. Reduce heat to low and cook for 10 minutes.
4. Remove pan from heat. Let sit for 5 minutes, covered. Season to taste before serving.


PER SERVING: 138 cal, 6% fat cal, 1g fat, 0g sat fat, 0mg chol, 3g protein, 29g carb, 2g fiber, 201mg sodium