Coconut brown rice with ginger lime and squash
User Reviews
5
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Prep Time
10 mins
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Cook Time
38 mins
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Total Time
48 mins
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Servings
4
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Calories
577 kcal
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Course
Main Course
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Cuisine
Asian
Coconut brown rice with ginger lime and squash
Description
Coconut brown rice with ginger lime and squash combines whole-grain brown rice simmered in coconut milk and vegetable stock with fresh ginger, lime juice, agave nectar, and butternut squash. The recipe starts by softening shallots and stirring in garlic, ginger, red pepper, and squash before adding rice and liquids to simmer. Cooking covered at low heat allows the rice to absorb moisture while retaining a slight bite.
The rice offers creamy yet textured grains flavored with citrus brightness and natural sweetness from the squash and agave nectar. Red chilli garnish and spring onions add color and bite. The accompanying salmon is oven-baked with a lime and ginger chili dressing to tie the dish together.
This meal balances richness from coconut milk with fresh aromatics and hearty squash. If the rice is not tender after cooking, additional time with liquid or resting covered allows it to finish cooking while maintaining texture. Fluffing the rice before serving aerates it and allows garnishes to distribute evenly.
Ingredients
- 300 g brown rice
- 4 shallot finely diced (or one large onion
- 3 garlic minced, cloves
- 1/2 tbsp ginger fresh, minced
- 1 red bell pepper , diced
- 400 g butternut squash cubed, 14 oz
- 2 tbsp lime juice
- 2 tbsp agave nectar
- 500 ml vegetable stock 2 cups, hot
- 250 ml coconut milk 1 cup
- 1 tsp salt
- 3 tbsp spring onions , thinly sliced
- 3 tbsp cashew roughly chopped, roasted, salted
- 1 red chilli finely sliced to garnish
To serve
- 2 packs salmon lime and ginger dressing, The Saucy Fish Co. brand with chilli
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 remains too firm after 30 minutes, extend cooking by 5 minutes if liquid is still present.
- If liquid is absorbed but rice is underdone, keep it covered off heat to allow steam to soften the grains.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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