5 from 18 votes
Coconut brown rice with ginger lime and squash
This recipe prepares brown rice cooked with coconut milk, ginger, lime juice, and cubed butternut squash to add sweetness and texture. Shallots, garlic, and red bell pepper build a savory base, while agave nectar balances the citrus marinade. Accompanying the rice, salmon with a ginger lime chili dressing completes the meal. The rice cooks slowly until tender but still slightly firm, absorbing rich coconut flavor and aromatic spices.
Prep Time
10 mins
Cook Time
38 mins
Total Time
48 mins
Servings:
4
Calories:
577 kcal
Course:
Main Course
Cuisine:
Asian
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 577
% 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.