{"id":15776,"date":"2010-10-16T14:41:32","date_gmt":"2010-10-16T18:41:32","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=15776"},"modified":"2010-10-16T14:43:56","modified_gmt":"2010-10-16T18:43:56","slug":"butternut-squash-and-ginger-risotto%e3%83%90%e3%82%bf%e3%83%bc%e3%83%8a%e3%83%83%e3%83%84%e3%82%b9%e3%82%af%e3%82%aa%e3%83%83%e3%82%b7%e3%83%a5%e3%81%a8%e7%94%9f%e5%a7%9c%e3%81%ae%e3%83%aa%e3%82%be","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=15776&lang=en","title":{"rendered":"Butternut Squash and Ginger Risotto
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\"\"<\/a><\/p>\n

Butternut Squash and Ginger Brown Rice Risotto<\/strong>
\nBrunch October 16, 2010<\/em><\/p>\n

Butternut squash is probably one of my favorite squashes. I like its subtle sweetness and its bright orange color is also a big reason why I keep buying. Brown rice and ginger were cooked in Chinese-style chicken soup (I used my rice cooker (porridge mode)). I cooked the squash separately (because I’m particular about how tender my squash should be), but it’s probably easier to cook it with rice. The risotto was served with green onion and meat topping (ground beef cooked in oyster sauce).<\/p>\n

Click here<\/a> for recipe information.<\/p>\n

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\"\"<\/a><\/p>\n

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\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751<\/a> \"\"<\/a><\/p>\n

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Butternut Squash and Ginger Brown Rice Risotto Brunch October 16, 2010 Butternut squash is probably one of my favorite squashes. I like its subtle sweetness and its bright orange color is also a big reason why I keep buying. Brown rice and ginger were cooked in Chinese-style chicken soup (I used my rice cooker (porridge […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4,3,11],"tags":[],"class_list":["post-15776","post","type-post","status-publish","format-standard","hentry","category-beef","category-meat","category-starches"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/15776","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=15776"}],"version-history":[{"count":9,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/15776\/revisions"}],"predecessor-version":[{"id":15787,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/15776\/revisions\/15787"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=15776"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=15776"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=15776"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}