With loads of veggies, mushrooms, ginger, and rice, this hearty, Asian inspired porridge is exactly what your craving on a cold January night.
Images by Rebecca Weiss
COOKING INSTRUCTIONS:
1
Make The Brown Rice Porridge
In a large pot over high heat, bring the rice, water, and soy sauce to a boil. Reduce heat and simmer, stirring occasionally for 30-45 mins or until rice is cooked through. Reserve and keep warm.
2
Make The Tare Sauce + Mushrooms
In a saucepot, combine all of the ingredients. Cook over a low heat until the liquid is reduced by half. Strain and reserve the liquid.
In a saute pan, heat 1 tbsp. of vegetable oil over medium-high heat. Add the 1 lb wild mushrooms and cook for 3-4 mins. Add 1/2 cup tare sauce and cook until thickened and syrupy. Reserve.
3
Make The Kobacha Squash
Pre-heat an oven to 350°F.
Toss the squash wedges with 2 tbsp. of olive oil. Salt and pepper to taste. Place the wedges on a sheet pan and roast for 15-20 mins. or until easily pierced with a fork. Reserve.
4
Assemble
In a soup bowl, pour 2 cups of warm brown rice porridge. Top with 2-3 pieces roasted squash, and 1 tbsp. julienned ginger.
Drizzle shiso oil (or other herb oil) over the top and serve.
