Cilantro
Green Curry Porridge à la Heidi Swanson
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7 Reviews
catydid
February 5, 2022
This is delicious - have made several times, to great results! Some changes: put squash in earlier, when brown rice is partly cooked, as the squash takes forever to cook. Used quick farro, so added it later than the brown rice & squash. Put a hot pepper in with the rice and in the green sauce. Used at least 2x curry leaves and juice of 4 small limes. Used 3x fresh ginger. Used 6 oz fresh spinach. Skipped cilantro, but if you like it keep it in! Saved squash seeds and roasted in oven w oil and salt, sprinkle on top! Served with a dash of plain yogurt. Yum!
alethea V.
February 15, 2017
I loved the description and story behind this dish and loved the ingredients, and was inspired to take the time to procure all the items on the list and prepare it -- but even though the amount of salt struck me as way too much and I cut down considerably, my dish was totally ruined by saltiness. All of those lovely fresh ingredients, all rendered inert by the salt! I'd like to think I will try it again adjusting even more for the salt, but I don't even know now whether my taste buds are just ruined for this dish.
Sarah J.
February 15, 2017
I'm so sorry about that alethea! It's the same amount of salt called for in the original recipe, too. Maybe you could add some more coconut milk to cut the saltiness?
AntoniaJames
February 2, 2017
How many stalks of lemongrass do you need to get 2 tablespoons, minced? Thanks so much. ;o)
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