Friday 28 September 2012

Butternut squash congee with crunchy radish and spring onion

I'm getting into this whole congee thing. Just as there are infinite varieties of porridge, it's the same with congee. This is a vegetarian one I made, by cooking white jasmine rice and butternut squash for about 3 hours in loads of water. I also added some chilli, sea salt, garlic and paprika. When it was ready I added crunchy bits of spring onion and radish,  then soya sauce for flavour
You can keep it in the fridge for up to 3 days, warming up little bit, with some extra water, in the mornings. Which makes it a really practical breakfast too. So yeah, I think I might be becoming a bit of a congee bore. Sorry, I will cook something delicious and un-congee-like this weekend and tell you all about it. I just had to mention this one, because I was so surprised at how well it turned out without any meat, and look how pretty it was too

No comments:

Post a Comment