Coconut Rice With Winter Squash

Coconut Rice With Winter Squash
Ann Stratton
Serves 4
preparation
20
minutes
cooking
20
minutes

Ingredients

3
cups
rice
1
small butternut squash, peeled and cut into 1/2-inch pieces (about 2 cups)
1/4
cup
olive oil
4
eggs, whisked
1
small yellow onion, finely chopped
3/4
cup
unsweetened coconut milk
1
cup
frozen shelled edamame, thawed
kosher salt
2
scallions, trimmed and thinly sliced

Directions

  1. Prepare the rice according to the package directions.
  2. Meanwhile, place the squash in a saucepan, cover with water, and boil until tender, about 5 minutes. Drain and set aside.
  3. Heat half the oil in a skillet over medium heat. Add the eggs and cook, stirring, until they’re scrambled. Remove from the pan and set aside.
  4. Add the remaining oil and the onion to the skillet and cook for 2 minutes. Add the coconut milk and simmer for 2 minutes.
  5. Add the squash, rice, edamame, and ½ teaspoon salt and cook, stirring gently, until heated through and all the liquid is absorbed, about 2 minutes.
  6. Remove from heat. Add the scallions and eggs, toss, and serve.
Kay Chun
November 2003

Nutritional Information

  • Per Serving
  • Calories From Fat 265
  • Fat 30 g
  • Sat Fat 12 g
  • Cholesterol 212 mg
  • Sodium 324 mg
  • Protein 16 g
  • Carbohydrate 47 g
  • Sugar 4 g
  • Fiber 5 g
  • Iron 6 mg
  • Calcium 100 mg
What does this mean? See Nutrition 101.