Okayu (Japanese congee)
2 1/2 cups
cooked Japanese rice
chicken or vegetables broth
extra virgin olive oil
small onion (finely chopped)
butternut squash (cubed)
thumb size ginger (julienned (cut into very thin strips))
cloves garlic (chopped (optional))
In a large pot over high heat, add olive oil, ginger strips and garlic. Cook for a minute and add onions with a sprinkle of salt. Cook for about 5 minutes.
Add rice, stir and add 8 cups of broth. Bring to boil, lower heat to a simmer, cover and cook for 20 minutes.
Add butternut squash and the remaining 2 cups of broth. Bring to boil, lower heat and simmer again for 20 minutes.
Add chopped spinach and cook for an addition 10 minutes. Turn the heat off, season with salt and pepper and serve.
Find it online
Recipe Card powered by