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   
       
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