Squash Congee
Description:
This recipe is a Megified version of the Food Network's Butternut Squash Congee with Crispy Shallots and Soft-Boiled Eggs.
Ingredients:
- 1 cup jasmine or basmati (long grain) rice
- bouillon (I use Better Than Bouillon. I generally use a very generous scoop using a tablespoon. But I also use homemade bone broth, which doesn't have any salt in it. If you're using salted broth, then either don't add bouillon or add less.)
- 2-4 cups cubed peeled butternut squash, about 11 ounces
- 6 cups chicken broth or vegetable broth
- 1/2 teaspoon ground pepper
- 4 large eggs
- Splash apple cider vinegar
- 3 tablespoons vegetable oil
- salt (if it still needs it)
- cayenne, jalapeno, or something with a little heat to it
- 2 scallions, whites and light green parts, thinly sliced on the bias
- 2 tablespoons chopped cilantro (I always forget this bit, but it does add flavor.)
Directions:
1. Peel a squash (I've used either butternut squash or acorn squash.) and dice into 1/2 inch or 3/4 inch cubs. Put into a pot with 1 cup rice and 6 cups water or broth. If using water, or if using homemade broth that has no salt, add some bullion to the mix. I use Bring to a boil, then reduce heat to simmer and put a lid over the squash/rice mixture as it cooks. Stir occasionally and add more water if needed.
2. While the rice is cooking, place the eggs in a saucepan and cover with cold water. Bring to a boil, then remove from heat and let sit for 5 minutes (for an egg with a gooey yolk) or 8 minutes (for a firmer yolk). (The original recipe calls for a splash of apple cider vinegar in the water. I don't know what that does, but I've done it. I haven't noticed any particular effects from doing it, but I keep doing it because the recipe says to.) Once the time is up for the eggs, I rinse them under cold water, then put them in the fridge or freezer. This just helps a bit when peeling the shell off later, and the inside of the egg is usually still warm by the time I put it over the rice.
3. Check on the rice. I test a few grains of rice to see if they're soft enough to my taste. Once the rice is ready, use a spoon or potato masher to mush the squash up a bit. It tends to break down quickly. You're not trying to make a paste, you're just trying to get the squash to be less chunky and more mushy. Add pepper, more salt if needed, and I like to add something with a bit of kick. Start with a little and add more if needed. You can also put a hot sauce on the dish at the end.
4. If you want to slice up an onion and cook it down till it's soft and sweet, you can do that and add it to the dish. I've done it sometimes. Other times I haven't. Your call.
5. Cut the scallions into large chunks, sauté in oil until slightly softer, then scoop out and let cool on a paper towel. Sprinkle with salt. These will be a garnish on top of the congee.
6. Peel the eggs. Dish out the congee into four bowls topping each with an egg, sliced in half, and some sauteed scallions (and cilantro if you have any).