1 tablespoon (heaping) miso paste
1/2 cup short grain brown rice
1 medium butternut squash, peeled (you may not use it all)
1 large garlic clove
1 knob ginger, equivalent in size to the garlic clove
1 tablespoon neutral oil (olive, grapeseed, etc.)
- Dissolve the miso paste, stirring, in 2 cups of water. In a medium pot, add miso mixture and the rice. Bring to a boil and lower to medium heat. Cook, uncovered, until the liquid is mostly absorbed, about 20 minutes.
- Meanwhile, cut the butternut squash into large cubes, 1-2 inches. Bring a pot of water to a boil, lower the heat to medium and boil the squash until tender (not mushy!). Once the squash has cooked, run it under cold water to stop the cooking. In a blender, add about 2/3 cup of squash and a spoonful of water or two, and blend until it is a smooth puree. Set aside.
- When the liquid is almost absorbed, use a hand grater to grate the garlic and ginger into the rice. Add the oil (you could use sesame or peanut, but it will alter the flavor accordingly). Add 1/2 cup of the butternut squash puree. Stir to combine and add an additional 2 cups (500 ml) water and raise the heat to medium-high until it starts to bubble again. Lower to medium-low heat and cook until the liquid is mostly absorbed and the rice porridge has thickened, about 15 minutes. Stir occasionally to prevent the porridge from sticking to the bottom of the pot.
- Add an additional 1 cup (250 ml) water and raise the heat to medium-high until it starts to bubble again. Then lower the heat to medium-low and cook until you have a thick but somewhat soupy porridge (or to desired consistency), about 10 minutes.
- Serve with a dash of soy sauce and sesame oil, and additional toppings.