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Coconut Rice with Winter Squash Recipe

Coconut Rice with Winter Squash Recipe

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Ingredients

Count

Nutrition

504

Calories

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Ingredients:

Serving

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
3 cups cooked rice
1/2 tsp kosher salt
2 scallions, trimmed and thinly sliced
watercress and mushroom salad with lime vinaigrette

Directions:

In a saucepan, cover the squash 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, edamame, rice, and 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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	503.76 Kcal (2109 kJ)
Calories from fat	293.29 Kcal
		% Daily Value*
Total Fat	32.59g	50%
Cholesterol	163.68mg	55%
Sodium	345.79mg	14%
Potassium	735.87mg	16%
Total Carbs	41.95g	14%
Sugars	4.72g	19%
Dietary Fiber	6.81g	27%
Protein	15.52g	31%
Vitamin C	20.8mg	35%
Vitamin A	0.7mg	23%
Iron	4.4mg	24%
Calcium	95.7mg	10%

Amount Per 100 g
Calories	143.48 Kcal (601 kJ)
Calories from fat	83.53 Kcal
		% Daily Value*
Total Fat	9.28g	50%
Cholesterol	46.62mg	55%
Sodium	98.49mg	14%
Potassium	209.59mg	16%
Total Carbs	11.95g	14%
Sugars	1.34g	19%
Dietary Fiber	1.94g	27%
Protein	4.42g	31%
Vitamin C	5.9mg	35%
Vitamin A	0.2mg	23%
Iron	1.2mg	24%
Calcium	27.3mg	10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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