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

 Uncle Dirty Dave's Archives

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