Green Curry Porridge à la Heidi Swanson

Ingredients

• 2 tablespoons extra-virgin olive oil
• 2 tablespoons fresh lemongrass, minced
• 3 medium garlic cloves, minced
• 2 teaspoons plus 1 tablespoon minced or grated fresh ginger, divided
• 1 tablespoon ground coriander
• 10 or so curry leaves, divided (optional but worthwhile)
• 3/4 cup uncooked brown rice
• 1 cup uncooked farro
• 5 cups water
• 4 teaspoons fine grain sea salt, divided
• one 14-ounce can full-fat coconut milk
• 1 small serrano or other hot chile, roughly chopped
• 1 cup cilantro (stems are fine), plus more for serving
• 1/2 cup chopped scallion tops, bottoms reserved for serving
• 1 cup spinach
• 2 tablespoons lime juice, plus wedges for serving
• 1 or 2 small delicata squash, cut lengthwise then cut into 1/2- to 1/4-inch half-moons

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