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You can use sorrel here when you come across it in place of the spinach/lime juice. If you use a winter squash other than delicata, consider peeling it first. Also! This recipe can easily be doubled for an extra-large pot. The leftovers are well worth it.
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemongrass, minced
3 medium garlic cloves, minced
1 tablespoon ground coriander
1 3/4 cups uncooked brown rice
5 cups water
4 teaspoons fine grain sea salt
1 14-ounce can full-fat coconut milk
1 tablespoon minced ginger, peeled
1 small serrano chile, seeded
1 cup cilantro, plus more for serving
1/2 cup green onion tops (reserve the bottoms for serving)
1 cup sorrel (or 1 cup spinach 2 T. lime juice)
1 small delicata squash, halved, deseeded, cut into 1/4-inch thick crescents
For serving: chopped green onions, chopped cilantro, lime wedges, olive oil
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