Green Curry Porridge à la Heidi Swanson

The recipe is personalized accurate a tiny bit from the inimitable Heidi Swanson, who writes and cooks at 101 Cookbooks and is the author, most recently, of Approach & A ways. It be comforting nevertheless now now not a bedtime lullaby; or now now not it’s wealthy nevertheless now now not macaroni and cheese; or now now not it’s vegan; it comes together in much less than an hour and in exactly one pot (and one blender); or now now not it’s accurate as lawful cold from the fridge.

The long-established recipe makes use of exclusively brown rice (which makes it gluten-free!) and skips the original curry leaves (with which I’m notably obsessed). Heidi moreover recommends you use sorrel, with its citrusy tang, in house of the spinach and lime juice when yow will find it, and suggests swapping out the delicata for totally different iciness squash (though you are going to desire to peel thicker-skinned acorn, kabocha, or butternut).

For directions on programs to prep lemongrass, demand here. —Sarah Jampel

Instructions

1. Heat the olive oil in a mountainous pot over medium warmth. Add lemongrass, garlic, 2 teaspoons of ginger, coriander, and 5 of the curry leaves and cook for a pair of seconds, accurate except fragrant. Add the rice and farro and plug persistently except the grains are toasted and fragrant, 7 to 10 minutes. Skedaddle in the water slowly, whereas stirring, and design now now not be panicked when the warmth causes the water to bubble. Scoot in 2 teaspoons of the salt and let the soup simmer gently, stirring each and every every now and then, for roughly 25 minutes or except the rice has cooked thru and masses its grains are bursting.
2. Within the meantime, in a blender, mix the coconut milk, final 1 tablespoon ginger, final 5 curry leaves, chile, cilantro, scallion tops, spinach, lime juice, and final salt. Mix except subtle, then taste and regulate as wished (add extra salt, extra lime juice, or extra spinach).
3. When the porridge has been cooking for roughly 25 minutes, add the herbed coconut milk and the squash. Simmer for one other 10 to 15 minutes, except the squash is subtle. Fashion for seasoning.
4. Ladle the porridge into bowls and top each and every with reserved chopped scallion bottoms, a exiguous pile of chopped cilantro, a drizzle of olive oil, and a wedge of lime.