Congee is the ultimate comfort food for breakfast, lunch, and dinner. It’s no surprise that there are entire restaurants and pop-ups solely dedicated to the dish. It’s easily adaptable to seasonal ingredients and local grains. Plus, it’s incredibly fun to play around with toppings. Consider this recipe a foundation for building blocks of flavor and texture. Most importantly: have fun with it!
1 koginut squash (can sub with any winter squash or pumpkin)
¾ cup white rice
5 cups chicken broth
Salt and pepper to taste
Toppings: pasture raised soft-boiled egg, radishes, julienned ginger, scallions or garlic chives, sesame or chili oil
Recipe by Local Roots team member Phoebe Tran
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