Butternut Squash Congee With Chile Oil
Rating
4 out of 5 stars
(1.96k)
Ingredients
6 servings
- 2 tightly packed cups leftover medium- or long-grain rice (preferably refrigerated)
- 1 tablespoon neutral oil (such as canola)
- 1 teaspoon kosher salt (such Diamond Crystal)
- 6 cups vegetable stock
- 4 garlic cloves, peeled and crushed
- 1 pound (about ½ small) butternut squash, peeled, seeded and diced in 1-inch pieces
- 1 small piece kombu (optional)
- 2 scallions, finely sliced
- Chile oil or chile crisp, for serving
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Preparation
Step 1
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.
Step 2
Uncover and stir. Increase heat to medium and simmer for another 5 to 10 minutes, until the rice has broken down.
Step 3
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.
Step 4
To serve, top with scallions, and a few drops of chile oil or crisp.
Step 5
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