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Butternut Squash and Coconut Milk Rice Recipe


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      Butternut Squash and Coconut Milk Rice

Category   Entrees - Maindishes
Sub Category   None


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.

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