Cooking Instructions
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Step 1
Soak Black Beans (1/3 cup) in water for 1 hour. Combine Short Grain White Rice (1 1/2 cup), Glutinous Rice (1/2 cup), Black Rice (2 tablespoon), and rinse them until the water gets clear, then soak in the water for 1 hour as well. Drain the water and combine rices and beans in the rice cooker.
Step 2
Add Walnut (1/3 cup), Almonds (1/3 cup), Dried Red Dates (6), Salt (1/4 teaspoon), and Canola Oil (1/2 teaspoon). Pour Water (2 1/2 teaspoon) to the pot and let the rice cooker do the cooking.
Step 3
Meanwhile cut out the opening on the top of the Pumpkin (1). Keep the top.
Step 4
Remove the seeds and fiber inside. When the rice is done add the Pine Nuts (2 tablespoon) and toss well with a spoon.
Step 5
Scoop the rice into the pumpkin. Return the pumpkin top to cover the opening.
Step 6
Place the pumpkin in the steamer and cover with lid or foil. Steam over medium heat for about 40 minutes depends on the size of your pumpkin.
Step 7
When a knife goes into the pumpkin effortlessly it is done. Carefully take out the pumpkin and place on the serving platter.
Step 8
In a small bowl, add the Apple (1/2), Soy Sauce (3 tablespoon), Water (1 tablespoon), Korean Chili Flakes (1 tablespoon), Sesame Oil (1 teaspoon), Sesame Seeds (1 teaspoon), and Scallion (1). Mix well.
Step 9
Slice pumpkin into wedges and gather up the rice on top of pumpkin wedges. Drizzle the dressing over.
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