Wednesday, January 26, 2011

Butternut Squash with Coconut Milk Rice

 Butternut Squash with Coconut Milk Rice


 2 stalks fresh lemongrass, finely chopped
¼ tsp thyme
1 medium-sized butternut squash, peeled and cubed
1 cup yellow onions, finely chopped
1 cup cooked black beans (boil dry beans an hour in advance)
1 cup Basmati rice (or any short-grained), rinsed
1 cup fresh coconut milk
1¼ cup water (or vegetable broth)
1 lime, zest and juiced
Salt and pepper


  1. Bring coconut milk and water to boil in a medium sized pot.
  2. At boiling point, add rice to the pot and lower down the heat to a simmer. Cover the pot
  3. While the rice cooks, heat up a deep bottomed pan and a tsp of olive oil. Do keep an eye on the rice from time to time :)
  4. Saute onion and lemongrass until onion is translucent, not brown
  5. Add butternut squash pieces and thyme. Cover the pan to let the squash soften for about 10 minutes
  6. Check on rice, it should absorb most of the liquid by now. Leave the cover slightly ajar
  7. Once squash pieces are tender, add black beans, salt and pepper to taste
  8. Rice should also be ready by now with nice plump and moist grains. If it's still too wet, let it simmer for a while more
  9. Scope rice to the pan and give it a good stir to mix well. And serve!
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