Coconut Rice With Winter Squash
Serves 4|
Hands-On Time:
|
Total Time:
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
- Prepare the rice according to the package directions.
- Meanwhile, place the squash in a saucepan, cover with water, and boil until tender, about 5 minutes. Drain and set aside.
- 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.
- Add the remaining oil and the onion to the skillet and cook for 2 minutes. Add the coconut milk and simmer for 2 minutes.
- 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.
- Remove from heat. Add the scallions and eggs, toss, and serve.
Nutritional Information
- Per Serving
- Calories 512Calories From Fat 265
- Fat 30g
- Sat Fat 12g
- Cholesterol 212mg
- Sodium 324mg
- Protein 16g
- Carbohydrate 47g
- Sugar 4g
- Fiber 5g
- Iron 6mg
- Calcium 100mg
What does this mean? See
Nutrition 101
.
Quick Tip
For a bit more green, toss watercress and sliced mushrooms with ¼ cup olive oil, 1 teaspoon each Dijon mustard and red wine
vinegar, 1 tablespoon lime juice, and salt and pepper.
What's on Your Plate?
Advertisement
FRESH PICK
Cranberries
High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost
always eaten cooked, as in the classic Thanksgiving relish.
