Coconut brown rice with ginger lime and squash

Name: Coconut brown rice with ginger lime and squash
Prep time: 10 min
Cook time: 38 min
Total time: 48 min
Yield: 4 serving
Ingredients: 300 g brown rice; 4 shallots; 3 garlic cloves; 1/2 tbsp minced fresh ginger; 1 red bell pepper; 400 g | 14oz butternut squash; 2 tbsp lime juice; 2 tbsp agave nectar; 500 ml | 2 cups hot vegetable stock; 250 ml | 1 cup coconut milk; 1 tsp salt; 3 tbsp spring onions; 3 tbsp roasted salted cashews; 1 red chilli finely sliced; 2 packs The Saucy Fish Co. Salmon with chilli

User Reviews

5.0

27 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
48 mins
Servings
4
Calories
577 kcal
Course
Main Course
Cuisine
Asian

Coconut brown rice with ginger lime and squash

Shawn Wheeler

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This delicious coconut brown rice with ginger lime and squash is the perfect pairing for The Saucy Fish Co. Salmon with chilli, lime and ginger dressing.

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Ingredients

Servings

300 g brown rice
4 shallots , finely diced (or one large onion)
3 garlic cloves , minced
1/2 tbsp minced fresh ginger
1 red bell pepper , diced
400 g | 14oz butternut squash , cubed
2 tbsp lime juice
2 tbsp agave nectar
500 ml | 2 cups hot vegetable stock
250 ml | 1 cup coconut milk
1 tsp salt
3 tbsp spring onions , thinly sliced
3 tbsp roasted salted cashews , roughly chopped
1 red chilli finely sliced to garnish

To serve

2 packs The Saucy Fish Co. Salmon with chilli , lime and ginger dressing

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Instructions

Prepare the rice

Rinse the brown rice until water runs clear and then let it sit in warm water while you start cooking the risotto.
Heat some vegetable oil in a large lidded casserole dish or pan. Fry the onion until softened, about 5 minutes.
Stir in the garlic, ginger, diced red pepper and butternut squash. Add 1 teaspoon salt.
Add the lime juice and agave nectar. Stir in the rice and cook for 2 minutes.
Pour in the stock and coconut milk, stir once and bring to a simmer.
Reduce the heat to low, cover and cook for 30 minutes or until the liquid has been absorbed and rice is just tender – it should still have a little bite to it.

Prepare the salmon

Remove all the packaging, setting the sauce sachet aside for later. Place the salmon in the handy oven-bake bag. Place on a baking tray and cook in a 170°C/ 340°F for 28 mins.

To serve

Heat the chilli, lime and ginger dressing and brush over the salmon.
Fluff the rice and garnish with finely sliced spring onions and chopped roasted cashews.
Serve the salmon over a portion of the coconut rice.

Notes

If the rice is still too al dente after 30 minutes, continue to cook for a further 5 minutes if there's still liquid in the pan. If all the liquid has been absorbed, leave the rice in the pan, covered, so that it continues to cook in the steam. The rice should still have a little 'bite' to it when cooked.

Nutrition Information

Show Details

Calories 577kcal (29%) Carbohydrates 91g (30%) Protein 10g (20%) Fat 20g (31%) Saturated Fat 13g (65%) Sodium 1173mg (49%) Potassium 920mg (26%) Fiber 6g (24%) Sugar 14g (28%) Vitamin A 11875IU (238%) Vitamin C 65.4mg (73%) Calcium 106mg (11%) Iron 5.3mg (29%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 577 kcal

% Daily Value*

Calories	577kcal	29%
Carbohydrates	91g	30%
Protein	10g	20%
Fat	20g	31%
Saturated Fat	13g	65%
Sodium	1173mg	49%
Potassium	920mg	20%
Fiber	6g	24%
Sugar	14g	28%
Vitamin A	11875IU	238%
Vitamin C	65.4mg	73%
Calcium	106mg	11%
Iron	5.3mg	29%