RecipeMuncher

Before diving into making Christmas sweets I needed some detox food to recover from my Thanksgiving indulgences. My mother made a wonderfully simple squash and rice soup for our Black Friday brunch and I couldn’t resist playing with the idea when I got home. I used up one of my smaller butternut squash with short grain brown rice. After they cooked together to make a creamy porridge I topped it with green onions, fresh ginger, soy sauce and fried locally-grown shiitake mushrooms. It w (...)