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Butternut and Ginger Congee

Butternut and Ginger Congee



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Total Time

1 Hour 30 Mins

Yield

Serves 4 (serving size: about 1 1/4 cups)

This amazingly nuanced soup is the stuff we dream about on cool fall nights. Grab a bowl, a fuzzy sweater, and a serving of this easy fall soup and get ready for a dinner to remember. Save this recipe for nights when comfort food is a must and you want your house to smell amazing; the slow simmer is guaranteed to accomplish that! Shredded butternut squash will melt beautifully into the congee; use a box grater or the shredding disc of a food processor. Pick up some crusty bread to serve alongside this perfect autumn soup recipe; you won't want to miss a drop!

Ingredients

  • 1/3 cup uncooked long-grain white rice
  • 2 1/2 teaspoons canola or other neutral oil, divided
  • 12 ounces butternut squash, peeled and shredded
  • 4 cups unsalted chicken stock (such as Swanson)
  • 1 cup water
  • 1 1/2 teaspoons fish sauce
  • 1/4 teaspoon kosher salt
  • 1 (1-in.) piece fresh ginger, very thinly sliced
  • 1/2 teaspoon sugar
  • 1/4 teaspoon ground white pepper
  • 2 tablespoons coarsely chopped fresh Thai basil
  • 1 to 2 Tbsp. coarsely chopped fresh cilantro

Nutritional Information

  • Calories 149
  • Fat 3.1g
  • Satfat 0.3g
  • Monofat 1.9g
  • Polyfat 0.9g
  • Protein 7g
  • Carbohydrate 24g
  • Fiber 2g
  • Cholesterol 0.0mg
  • Iron 2mg
  • Sodium 397mg
  • Calcium 68mg
  • Sugars 4g
  • Est. added sugars 1g

How to Make It

Step 1

Place rice in a bowl; cover with water. Stir vigorously for 10 seconds to release starch; drain well. Place rice in a food processor; pulse until very finely chopped.

Step 2

Heat 1 1/2 teaspoons oil in a medium saucepan over medium. Add rice and squash; cook 1 to 2 minutes. Add stock, 1 cup water, fish sauce, and salt; bring to a boil. Reduce heat to medium-low, partially cover, and simmer 1 hour and 15 minutes or until congee is creamy, stirring occasionally.

Step 3

Heat remaining 1 teaspoon oil in a skillet over medium. Add ginger; cook 8 minutes or until golden and crisp, stirring frequently. Place ginger on a paper towel-lined plate; cool.

Step 4

Stir sugar and pepper into congee. Divide among 4 bowls; top evenly with basil, cilantro, and ginger.

The Pho Cookbook.

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