Savory Squash & Kimchi Breakfast Porridge
- 4 Servings
- mins Prep Time
- mins Total Time
Created by The Full Helping
1 cup (200 g) dry short-grain brown rice
4 cups regular or low-sodium vegetable broth
One quarter of an average sized kabocha squash (or half of a small squash), peeled, seeded, and cut into 1/2-inch cubes (about 3 cups, or 12 ounces, after preparation)
2 teaspoons fresh ginger, grated on a microplane or finely minced
2-3 teaspoons tamari
1 cup Nasoya mild kimchi
Optional: Toasted black or white sesame seeds
Optional: fresh chopped greens, summer squash, finely chopped broccoli florets, or other vegetables
- Bring the rice and broth to a boil over high heat. Reduce the heat to low, cover, and simmer the rice for 25 minutes. Add the kabocha squash and fresh ginger to the pot, re-cover, and simmer for another 20 minutes. If you like, you can add fresh vegetables (as indicated) to the pot along with the squash.
- Stir in tamari to taste (2 teaspoons if you use regular broth, 3 teaspoons if you use low-sodium broth). Divide the porridge into bowls. Top each bowl with a scant 1/4 cup kimchi and toasted sesame seeds, if desired. Enjoy.