Sunrise Congee - alive magazine

Name: Sunrise Congee - alive magazine
Ingredients: 1/3 cup (80 mL) long grain white rice; 1/2 Tbsp (7 mL) grapeseed oil; 12 oz (340 g) butternut squash, peeled and grated, about 4 cups (1 L) loosely packed; 4 cups (1 L) low-sodium or homemade vegetable stock; 1 cup (250 mL) water; 1 1/2 tsp (7 mL) fish sauce; 1/4 tsp (1 mL) ground white pepper; 1 tsp (5 mL) maple syrup; 1/2 cup (125 mL) kimchi; 1/3 cup (80 mL) cooked, shelled edamame beans; Fresh Thai basil leaves and fresh cilantro leaves, for garnish; 2 tsp (10 mL) black sesame seeds, for garnish

www.alive.com

This hearty and warming rice porridge dish is popular in many Asian countries. This variation incorporates sweet butternut squash, which not only provides this…

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.alive.com.

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Ingredients

1/3 cup (80 mL) long grain white rice
1/2 Tbsp (7 mL) grapeseed oil
12 oz (340 g) butternut squash, peeled and grated, about 4 cups (1 L) loosely packed
4 cups (1 L) low-sodium or homemade vegetable stock
1 cup (250 mL) water
1 1/2 tsp (7 mL) fish sauce
1/4 tsp (1 mL) ground white pepper
1 tsp (5 mL) maple syrup
1/2 cup (125 mL) kimchi
1/3 cup (80 mL) cooked, shelled edamame beans
Fresh Thai basil leaves and fresh cilantro leaves, for garnish
2 tsp (10 mL) black sesame seeds, for garnish