This yellow broth of delicious goodness is sunshine in a bowl! It's packed with herbs and aromatics which pair perfectly with our Ginger & Turmeric Kimchi. Give this recipe a go...your guts will thank you for it!
- 1 1/2 cups short grain brown rice
- 1 tbsp coconut oil
- 1 tsp sesame oil
- 1/2 a butternut squash
- 1 large leek
- 2 kaffir lime leaves
- 1 fresh red chilli, diced
- 1 5cm piece fresh ginger, minced
- 1 tbsp lemongrass paste
- 3 cloves garlic, minced
- 2 tbsp desiccated coconut
- 1 1/2 tsp ground turmeric
- pinch pink Himalayan salt
- pinch cayenne pepper
- pinch black pepper
- handful green beans
- 1 tsp creamed coconut
- 2 tbsp brown miso paste
- large handful of Swiss chard or spinach
- 2 big forkfulls of The Cultured Collective Ginger & Turmeric Kimchi
- fresh coriander
- toasted sesame seeds
- 2 x lime wedge
- sprinkling of three-cornered leek flowers
Optional: edamame beans, broccoli, nori. Rice noodles instead of rice!
1. Dry toast the rice in a saucepan until you smell a fragrant nutty smell and then rinse your rice. Add 2 1/2 cups of boiling water, a little coconut oil and pinch Himalayan salt into the saucepan. This will need roughly 35 mins on a medium heat. Don't overcook!
2. Add coconut oil and sesame oil to a large saucepan. Sauté the butternut squash chunks until they start to brown a little. Add the chopped leek then the kaffir lime leaves, chilli, ginger, lemongrass paste, garlic, some of the desiccated coconut (save some for the rice later), ground turmeric, Himalayan salt, cayenne pepper and normal pepper.
3. Once sautéd nicely add 500ml of water. Add the handful of green beans and the creamed coconut. Simmer until beans and squash are cooked perfectly. Should take no more than 15 mins, a little al dente is best!
4. Add miso paste, stir through. Taste and season to perfection. You may want to add more water to get your preferred consistency of broth.
5. Add chopped Swiss chard right at the end so as to keep its colour and some bite.
6. Drain rice and stir through the desiccated coconut for extra yumminess.
7. Serve up into two bowls and top with the Kimchi, chopped coriander, 3 cornered leek flowers and toasted sesame seeds. A lime wedge always goes down a treat too.
IMAGES & RECIPE COURTESY OF HUNGRY HANNAH