MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Butternut Squash Congee w/Chile Oil
Categories: Rice, Vegetables, Squash, Chilies
Yield: 5 servings

2 c (tight pack) rice; (pref
- refrigerated)
1 tb Neutral oil (such as
- canola)
1 ts Kosher salt
6 c Vegetable stock
4 cl Garlic; peeled, crushed
1 lb (1/2 sm) butternut squash;
- peeled, seeded; diced 1"
1 sm Piece kombu (opt)
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.

By: Hetty Lui McKinnon

Yield: 4 to 6 servings

RECIPE FROM: https://cooking.nytimes.com

Uncle Dirty Dave's Archives

MMMMM

... I'm so hungry I could eat a vegetable.
--- MultiMail/Win v0.52
* Origin: Outpost BBS * Johnson City, TN (1:18/200)