Vegetarian

Butternut Squash and Coconut Milk Rice takes 15 minutes to prepare.

Butternut Squash and Coconut Milk Rice takes 45 minutes to cook.

Butternut Squash and Coconut Milk Rice makes 6 servings.

The ingredients for Butternut Squash and Coconut Milk Rice are:

1 1/4 cups vegetable broth
1 cup light coconut milk
1 cup short grained or basmati rice
1 teaspoon olive oil
1 cup finely chopped onion
2 stalks lemongrass, finely chopped
1 bag frozen cubed peeled butternut squash, 16 oz
1 teaspoon chopped fresh (or 1/4 teaspoon dried) thyme
salt & pepper
1 1/2 cups cooked black beans (if using canned, drain & rinse them first)
zest and juice of one lime

Here is how you make Butternut Squash and Coconut Milk Rice:

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 minutes or until liquid is absorbed. Remove from the heat and keep warm (I just keep mine covered while I prepare the rest of the recipe).Heat oil in a large nonstick skillet over medium-high heat. Add onion and lemongrass and sautee 5 minutes or until the onion becomes translucid.Reduce heat to medium and add the squash. Cook until tender, about 10-12 minutes, stirring occasionally. Stir in thyme, salt, pepper and black beans. Cook 3 minutes or until thoroughly heated, stirring occasionally. Add rice to squash mixture, add the lime zest and juice and stir to combineServing Size:?4 servings

The nutritional information for Butternut Squash and Coconut Milk Rice is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 207.8

• Total Fat: 4.0 g
• Cholesterol: 0.0 mg
• Sodium: 370.5 mg
• Total Carbs: 27.3 g
• Dietary Fiber: 5.7 g
• Protein: 5.6 g