Sensory

Butternut Squash Brown Rice Porridge (Updated Congee)

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Serves 2

INGREDIENTS

1/2 c (100 g) short grain brown rice

1 average, medium butternut squash (may not use it all)

1 heaping tbsp miso paste

1 large clove garlic

1 knob ginger equivalent size to garlic clove

1 tbsp (15 ml) neutral oil (olive, grapseed)

Suggested Toppings

Low sodium soy sauce

Sesame oil

Fresh lime or lemon juice

Coriander/cilantro

Chopped scallions

Butternut Squash

Egg

Chili flakes

Sesame seeds

 

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INSTRUCTIONS

  1. In a medium pot, add miso paste disolved in 2 cups of water, and the rice. Bring to a boil and lower to medium heat. Cook until the liquid is mostly absorbed.
  2. Meanwhile, cut the butternut squash into large cubes, ~ 1 – 2 inches.  Bring a pot of water to a boil, lower to medium heat and boil the squash until tender (not mushy!). Once the squash has cooked, run under cold water to stop the cooking. In a blender, add about ~2/3 c of squash and a spoonful of water or two, and blend until it is a smooth puree. Set aside.
  3. When the liquid is almost absorbed, use a hand grater to grate the ginger and garlic into the rice. Add the neutral oil (you could use sesame or peanut but it will alter the flavor accordingly).  Add 1/2 c of the butternut squash puree.  Combine and add an additional 2 c (500 ml) water and raise the heat to medium-high until it starts to bubble again.  Then lower to medium-low heat and cook until the liquid is mostly absorbed and the mixture is thickened.
  4. Add an additional 1 c (250 ml) water, raise the heat to medium-high until it starts to bubble again.  Then lower to medium-low heat and cook until you have a thick but soupy porridge.
  5. Serve with a dash of soy sauce and sesame oil, and additional toppings.

 

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