Green Curry Porridge À La Heidi Swanson Recipe

Name: Green Curry Porridge À La Heidi Swanson
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra-virgin olive oil; 2 tablespoons fresh lemongrass, minced; 3 medium garlic cloves, minced; 2 teaspoons plus 1 tablespoon minced or grated fresh ginger, divided; 1 tablespoon ground coriander; 10 or so curry leaves, divided (optional but worthwhile); 3/4 cup uncooked brown rice; 1 cup uncooked farro; 5 cups water; 4 teaspoons fine grain sea salt, divided; one 14-ounce can full-fat coconut milk; 1 small serrano or other hot chile, roughly chopped; 1 cup cilantro (stems are fine), plus more for serving; 1/2 cup chopped scallion tops, bottoms reserved for serving; 1 cup spinach; 2 tablespoons lime juice, plus wedges for serving; 1 or 2 small delicata squash, cut lengthwise then cut into 1/2- to 1/4-inch half-moons

Servings: persons

2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemongrass, minced
3 medium garlic cloves, minced
2 teaspoons plus 1 tablespoon minced or grated fresh ginger, divided
1 tablespoon ground coriander
10 or so curry leaves, divided (optional but worthwhile)
3/4 cup uncooked brown rice
1 cup uncooked farro
5 cups water
4 teaspoons fine grain sea salt, divided
one 14-ounce can full-fat coconut milk
1 small serrano or other hot chile, roughly chopped
1 cup cilantro (stems are fine), plus more for serving
1/2 cup chopped scallion tops, bottoms reserved for serving
1 cup spinach
2 tablespoons lime juice, plus wedges for serving
1 or 2 small delicata squash, cut lengthwise then cut into 1/2- to 1/4-inch half-moons

1
Heat the olive oil in a big pot over medium heat. Add lemongrass, garlic, 2 teaspoons of ginger, coriander, and 5 of the curry leaves and cook for a few seconds, just until fragrant. Add the rice and farro and stir constantly until the grains are toasted and fragrant, 7 to 10 minutes. Stream in the water slowly, while stirring, and don't be alarmed when the heat causes the water to bubble. Stir in 2 teaspoons of the salt and let the soup simmer gently, stirring occasionally, for about 25 minutes or until the rice has cooked through and many of its grains are bursting.
2
Meanwhile, in a blender, combine the coconut milk, remaining 1 tablespoon ginger, remaining 5 curry leaves, chile, cilantro, scallion tops, spinach, lime juice, and remaining salt. Blend until smooth, then taste and adjust as needed (add more salt, more lime juice, or more spinach).
3
When the porridge has been cooking for about 25 minutes, add the herbed coconut milk and the squash. Simmer for another 10 to 15 minutes, until the squash is tender. Taste for seasoning.
4
Ladle the porridge into bowls and top each with reserved chopped scallion bottoms, a small pile of chopped cilantro, a drizzle of olive oil, and a wedge of lime.

303

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 tablespoons extra-virgin olive oil, 2 tablespoons fresh lemongrass, minced, 3 medium garlic cloves, minced, 2 teaspoons plus 1 tablespoon minced or grated fresh ginger, divided, and more.

Yes, Green Curry Porridge À La Heidi Swanson falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Green Curry Porridge À La Heidi Swanson

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