CHRS: CP437 2
MSGID: 1:18/200@fidonet 668bbed6
PID: MBSE-BBS 1.1.0 (Linux-x86_64)
TZUTC: -0500
TID: MBSE-FIDO 1.1.0 (Linux-x86_64)
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.
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