Coconut Rice With Winter Squash

coconut-rice-winter-squash
Photo by Ann Stratton
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 512 calories
    • Calories 265 calories from fat
    • 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

Ingredients

  1. Check 3cups rice
  2. Check 1 small butternut squash, peeled and cut into 1/2-inch pieces (about 2 cups)
  3. Check 1/4cup olive oil
  4. Check 4 eggs, whisked
  5. Check 1 small yellow onion, finely chopped
  6. Check 3/4cup unsweetened coconut milk
  7. Check 1cup frozen shelled edamame, thawed
  8. Check kosher salt
  9. Check 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.