3.0
(2)
Your folders
Your folders
Export 6 ingredients for grocery delivery
Step 1
In large pot add stock, rice, salt and ginger. Bring the mixture to a boil, then reduce the heat to a low simmer. Stir occasionally so that the rice doesn't clump or stick at the bottom.
Step 2
While the congee is simmering prep the kabocha squash: peel, seed and cut the kabocha squash into bite sized pieces, about 1/2-inch cubes.
Step 3
Simmer the congee for about 30 minutes then add the kabocha squash. Add additional water if necessary if the kabocha is not cooked fully.
Step 4
Continue to simmer until the congee is thickened and creamy and the kabocha squash is tender and soft. Add salt to taste. Top with sliced green onions and sesame oil or soy sauce, if desired. Serve the congee hot.
Your folders
delish.com
Your folders
ahouseinthehills.com
Your folders
allrecipes.com
4.5
(4)
35 minutes
Your folders
fearlessdining.com
4.9
(28)
32 minutes
Your folders
nomnompaleo.com
4.9
(8)
30 minutes
Your folders
jessicagavin.com
4.5
(25)
35 minutes
Your folders
bonappetit.com
4.5
(3)
Your folders
foodandwine.com
5.0
(1)
Your folders
thishealthytable.com
5.0
(4)
10 minutes
Your folders
loveandlemons.com
5.0
(4)
40 minutes
Your folders
loveandlemons.com
5.0
(4)
40 minutes
Your folders
foodandwine.com
4.0
(5.8k)
Your folders
veggiesdontbite.com
5.0
(1)
25 minutes
Your folders
omnivorescookbook.com
5.0
(5)
60 minutes
Your folders
simplyrecipes.com
4.8
(80)
1 hours, 30 minutes
Your folders
corriecooks.com
5.0
(2)
35 minutes
Your folders
cuisinicity.com
Your folders
macheesmo.com
3.8
(4)
20 minutes
Your folders
cleaneatingkitchen.com
5.0
(2)
20 minutes