Ingredients

• 2 tablespoons extra-virgin olive oil
• 2 tablespoons fresh lemongrass, minced
• 4 medium garlic cloves, minced
• 1 tablespoon freshly ground coriander (seeds)
• 1 3/4 cups uncooked brown rice
• 5 cups water
• 2 1/2 teaspoons fine grain sea salt, plus more to taste
• 1 14- ounce can full-fat coconut milk
• 1 tablespoon grated ginger, peeled
• 1 medium serrano chile, stemmed and chopped
• 1 cup cilantro, plus more for serving
• 1 cup chopped green onions
• 1 cup sorrel (or 1 cup spinach + 2 T. lime juice)
• 1 medium delicata squash, halved, deseeded, cut into thin 1/4-inch thick crescents
• For serving: chopped green onions, chopped cilantro, lime wedges, olive oil

Directions

1. To a large pot over medium heat, add the olive oil, lemongrass, garlic, coriander, and rice. Stir constantly until the rice kernels are toasted and fragrant, 7-10 minutes. Add the water, slowly, while stirring. The heat will cause the water to bubble. Stir in 2 teaspoons of the salt and bring to a simmer. After 10 minutes or so, stir in the squash. Continue simmering for another 15 minutes or so, until the rice is cooked through and is completely tender. If you see a good amount of split rice grains, you’re done.
2. In the meantime, combine the coconut milk, ginger, serrano chile, cilantro, half of the green onions, sorrel, and remaining 1/2 teaspoon of salt in a high-speed blender. If you don’t have a traditional blender, an immersion blender will work here. Blend until smooth, then taste and adjust, if needed.
3. Add the herbed coconut milk to the porridge. Stir gently, and simmer for another 10 minutes or just until the squash is completely tender. Taste for seasoning and adjust to your liking.
4. To serve, ladle the porridge into bowls and top each with chopped green onion, a small heap of chopped cilantro, a drizzle of olive oil, and a wedge of lime.