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Coconut Rice with Winter Squash

Coconut Rice with Winter Squash
Coconut Rice with Winter Squash is a gluten free, dairy free, and vegetarian recipe with 4 servings. One serving contains 585 calories, 16g of protein, and 31g of fat. This recipe covers 31% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for Winter. A mixture of onion, eggs, edamame, and a handful of other ingredients are all it takes to make this recipe so flavorful. It works best as a side dish, and is done in roughly 45 minutes.

Instructions

1
In a saucepan, cover the squash with water and boil until tender, about 5 minutes.
Ingredients you will need
SquashSquash
WaterWater
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Sauce PanSauce Pan
2
Drain and set aside.
3
Heat half the oil in a skillet over medium heat.
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Cooking OilCooking Oil
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Frying PanFrying Pan
4
Add the eggs and cook, stirring, until they're scrambled.
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EggEgg
5
Remove from the pan and set aside.
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Frying PanFrying Pan
6
Add the remaining oil and the onion to the skillet and cook for 2 minutes.
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OnionOnion
Cooking OilCooking Oil
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Frying PanFrying Pan
7
Add the coconut milk and simmer for 2 minutes.
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Coconut MilkCoconut Milk
8
Add the squash, edamame, rice, and salt and cook, stirring gently, until heated through and all the liquid is absorbed, about 2 minutes.
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EdamameEdamame
SquashSquash
RiceRice
SaltSalt
9
Remove from heat.
10
Add the scallions and eggs, toss, and serve.
Ingredients you will need
Green OnionsGreen Onions
EggEgg
DifficultyHard
Ready In45 m.
Servings4
Health Score26
Dairy FreeGluten FreeVegetarian
DietsGluten FreeDairy FreeLacto Ovo Vegetarian
Dish TypesLunchMain CourseMain DishDinner
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