Ingredients:
2 stalks fresh lemongrass, finely chopped¼ 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
Directions:
- Bring coconut milk and water to boil in a medium sized pot.
- At boiling point, add rice to the pot and lower down the heat to a simmer. Cover the pot
- 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 :)
- Saute onion and lemongrass until onion is translucent, not brown
- Add butternut squash pieces and thyme. Cover the pan to let the squash soften for about 10 minutes
- Check on rice, it should absorb most of the liquid by now. Leave the cover slightly ajar
- Once squash pieces are tender, add black beans, salt and pepper to taste
- 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
- Scope rice to the pan and give it a good stir to mix well. And serve!
