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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Butternut Squash and Coconut Milk Rice Recipe

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This recipe for Butternut Squash and Coconut Milk Rice is from WHIPPED UP, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 1/4 c. vegetable broth or water
1 c. light coconut milk
1 c. short grained or basmati rice
1 tsp. olive oil
1 c. finely chopped onion
2 stalks lemon grass, finely chopped
1 3/4 c. cubed peeled butternut squash
1 tsp. chopped fresh thyme or 1/4 tsp. dried
Salt and pepper to taste
1 1/2 c. cooked black beans: or 1 can drained and rinsed
Zest and juice of 1 Lime

Directions:
Directions:
Bring broth (or water) and coconut milk to a boil in a medium saucepan over medium-high heat.
Add rice, cover, reduce heat, and simmer 20 min. or until liquid is absorbed.
Remove from heat and keep warm, usually just covering and setting aside works well.
Heat oil in a large nonstick skillet over medium-high heat.
Add onion and lemongrass and sauté until onion becomes translucent. (10 min).
Reduce heat to medium and add butternut squash.
Cook until tender, about 20 min. or until thoroughly heated.
Stir in thyme, salt and pepper and black beans.
Add rice to the squash mixture, add the lime zest and juice and stir to combine.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
1 hr 30 min
Personal Notes:
Personal Notes:
* Coconut milk can be found where the Mexican food items are sold.
* A small food processor is the best for chopping the lemongrass
* It is so much easier to buy the squash pre-cut if your store carries it.

 

 

 

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