Brown Rice Bowl With Kabocha Squash And Shiitakes Recipe

Ingredients

1/2 medium kabocha squash, seeded and cut into 1-inch wedges

2 cups shiitake-mushroom caps, halved if large (4 ounces)

4 cups strongly brewed Lapsang souchong tea

1 tablespoon sugar

3 tablespoons reduced-sodium soy sauce

1 teaspoon rice-wine vinegar

Kosher salt

3 cups cooked brown rice

2 cups shredded baby bok choy

Preparation

Cut each wedge of squash crosswise into thirds. Combine with mushrooms and tea in a saucepan. Bring to a simmer; cook until squash is tender, about 10 minutes. Stir in sugar, soy sauce, and vinegar. Season with salt. For each serving, place 3/4 cup rice in a bowl; top with squash, mushrooms, 1/2 cup baby bok choy, and broth.