Thursday, March 24, 2011

Butternut Squash and Coconut Milk Rice

I made this delicious one-dish meal for the Fruits and Veggies Recipe Swap we had a couple weeks ago. Yep, we're still going strong with the Recipe Swaps. It's really fun and I love that every month I'm motivated to try a new and interesting recipe. Keeps me on my toes!

And boy did this recipe keep me on my toes. Never before had I cooked with butternut squash. I've cooked with other squash before, mind you. How in the world I've let butternut squash pass me by until now is beyond me! It's creamy, buttery, and slightly resembles sweet potatoes. I'd also never cooked with coconut milk before either. That was a journey! I forgot to shake the can before opening and the top layer had congealed. Michael laughed as he watched me scrape the contents of the can into the bowl, then began mixing it with a whisk. A bit more laborious than I had planned, but it was worth it.

The end product was light, filling, and here's the best part: completely meat and gluten-free. Now who doesn't love that. The flavors melded together so well and Michael said this recipe was a keeper. Always a good sign. (Course, he says that about pretty much everything I make!)

I must thank the dear Tartelette for being a genius and for her wonderful culinary and photography skills which provides such inspiration for me. The recipe is from her blog. Check it out if you get a minute. You won't be dissapointed!

Butternut Squash and Coconut Milk Rice

1 1/4 cups vegetable broth or water
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 3/4 cups cubed peeled butternut squash
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

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 combine.

My personal suggestions: If you can't find lemongrass, use about 1/4 tsp. ginger and some lemon juice in its place. I also made the rice in a rice cooker and then mixed everything together afterwards. It turned out just fine. That way, I didn't have to worry whether the rice was cooked too little or too long. Just make sure your liquid in the rice cooker is the amount it normally calls for.

1 comment:

  1. Ooh this sounds really yummy. I love all of the ingredients in this. I'll definitely have to try it out. Thanks for sharing!