Butternut and Ginger Congee

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Butternut and Ginger CongeeRecipe

Photo: Iain Bagwell

Shredded butternut squash will melt beautifully into the congee; use a box grater or the shredding disc of a food processor.

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


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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


Active: 15 Minutes
Total: 1 Hour, 30 Minutes

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.

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.

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.

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

Created date

August 2016

Nutritional Information

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