MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Butternut Squash Congee With Chile Oil
Categories: Rice, Vegetables, Squash, Chilies
Yield: 4 Servings
2 c Rice; tightly packed,
- preferrably refrigerated
1 tb Neutral oil;
- such as canola
1 ts Kosher salt
6 c Vegetable stock
4 cl Garlic; peeled, crushed
1 lb Butternut squash (1/2 sm);
- peeled, seeded; diced 1"
1 sm Piece kombu (optional)
2 Scallions; fine sliced
Chile oil or chile crisp;
- to serve
Place the rice, oil, and salt in a large pot and stir to combine,
breaking up any clumps of rice. Add the vegetable stock, garlic,
butternut squash, and kombu (if using). Bring to a boil over
medium-high heat. Once it boils, reduce heat to low, cover and
simmer for 30 minutes.
Uncover and stir. Increase heat to medium and simmer for another 5
to 10 minutes, until the rice has broken down.
Turn off heat and discard any larger pieces of seaweed, though it
is fine to leave them in. Using a wooden spoon, stir vigorously to
break up the rice, butternut, and garlic. Some of the butternut
will stay intact, while some of it will break apart and impart a
beautiful golden hue to the dish. Add salt to taste.
To serve, top with scallions, and a few drops of chile oil or crisp.
Recipe by Hetty Lui McKinnon
Recipe FROM:
https://cooking.nytimes.com
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