Silky Squash Vietnamese Rice Porridge Recipe - Forks Over Knives

Name: Silky Squash Vietnamese Rice Porridge Recipe - Forks Over Knives
Ingredients: ½ of a 2-lb. kabocha squash, seeds and fibers scooped out; ¾ cup brown Thai jasmine rice, rinsed and drained (see tip, recipe intro); 1 2-inch piece fresh ginger, peeled and quartered; 1 tablespoon miso paste; Reduced-sodium soy sauce (for drizzling, optional); 2 tablespoons coarsely chopped fresh cilantro; 1 scallion, thinly sliced; 1 tablespoon toasted sesame seeds or chopped peanuts; 1 fresh long mild red chile, thinly sliced (see tip, recipe intro), or your favorite chile sauce (optional); 2 teaspoons minced fresh ginger; Freshly ground black pepper, to taste

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Roasted squash adds extra body to this plant-based take on chao ga, a Vietnamese rice porridge. Get the recipe!

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Ingredients

½ of a 2-lb. kabocha squash, seeds and fibers scooped out
¾ cup brown Thai jasmine rice, rinsed and drained (see tip, recipe intro)
1 2-inch piece fresh ginger, peeled and quartered
1 tablespoon miso paste
Reduced-sodium soy sauce (for drizzling, optional)
2 tablespoons coarsely chopped fresh cilantro
1 scallion, thinly sliced
1 tablespoon toasted sesame seeds or chopped peanuts
1 fresh long mild red chile, thinly sliced (see tip, recipe intro), or your favorite chile sauce (optional)
2 teaspoons minced fresh ginger
Freshly ground black pepper, to taste