Savory Squash & Kimchi Breakfast Porridge

Serving Size 4

Prep Time empty mins

Cook Time empty mins

Difficulty Easy

Ingredients

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

Preparation

  1. 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.
  2. 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.

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