Recipes Ingredients Vegetables Bok Choy Recipes Brown-Rice Bowl with Kabocha Squash and Shiitakes By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on December 15, 2017 Print Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 35 mins Servings: 4 Lapsang souchong tea gives this dish a subtle smoky flavor -- similar to that of dashi, a broth used in Japanese soups (including miso). For a heartier meal, add a poached egg or wedges of avocado on top. Ingredients ½ 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 Directions 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. Alpha Smoot Print