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Congee with Pumpkin and Greens

Soups and Congees

Congee with Pumpkin and Greens
1 teaspoon sesame oil
1/2 cup white rice, rinsed
2 cups Chinese pumpkin or butternut squash, peeled and diced into small cubes
2 Tablespoons fresh ginger, minced
2 teaspoons coarse salt
1/2 cup slivered scallions and gai lan leaves
1. Put sesame oil in a six-quart pot with a heavy bottom. Then add the rice and toss well before adding the cubed pumpkin or squash and the ginger.
2. Bring to the boil, reduce the heat, and simmer for one hour.
3. Then add the salt, and half the scallions, and the gai lan and simmer another twenty minutes, stirring frequently.
4. Add the rest of the greens, stir and simmer another ten minutes, then serve.

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