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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