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Coconut Lime Rice with Butternut Squash
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Salads - Soups - Sidedishes
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None
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| Servings |
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3 - 4
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| Preptime |
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7 minutes
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Ingredients |
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1 Tbsp olive oil
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1 cup butternut squash diced (1/2 inch chunks)
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1 cup brown short grain rice
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1 cup water
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1 cup coconut milk
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1 Tbsp lime juice
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1 tsp sugar
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salt to taste
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Instructions |
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Heat oil in a small saucepan, add diced butternut
squash. Saute for 2 minutes.
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Add coconut milk, water and rice. Heat to boiling,
then reduce heat to low. Cover and cook for 35
minutes or until all liquid is absorbed.
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Add lime juice, sugar and salt and stir.
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| Serving
Suggestions |
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Serve hot, excellent with tilapia or salmon.
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Originally Submitted
9/4/2010
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0 Out of 5 from
0 reviews
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