Green Curry Porridge À La Heidi Swanson

1. 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. 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. 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. 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.

* Per serving · 4 servings · Values may vary.