Coconut Squash Rice

April 17, 2013

I really, really hate wasting food.  It goes past the economic and environmental considerations (although those are important) and crosses into the realm of obsessive compulsive behavior.  I have been known to plan a week's worth of meals based on my psychological need to make the most of a sixty-nine cent bunch of cilantro.  It drives Mike crazy.

"But why can't we have spaghetti on Thursday night?  We haven't had it in awhile and I really want to..."

"Because it doesn't use any cilantro, that's why!"

So, admittedly, I take the cilantro thing too far.  But the Coconut Curry Tofu I made last week left me with two-thirds of a can of unsweetened coconut milk and no good ideas for what to do with it.  I decided to take a more surreptitious route than the Cilantro Crusade and searched the Real Simple recipe database for vegetarian entrees that required coconut milk.  I found this recipe by Kay Chun and slightly adapted it below, cutting out the oil because I don't think you need it and the edamame because I couldn't find any at my local grocery store.  I never would have guessed that squash combined with coconut milk would taste so good, but the sweetness of the squash combines nicely with the creaminess of the coconut milk.  Mike never would have guessed that something so delicious could come out of my waste-not, want-not obsession.



Coconut Squash Rice Ingredients  
  • 1 1/2 cup uncooked jasmine rice
  • 1 pound butternut squash, peeled and cut into 1/2 pieces (about 3 cups)
  • 4 eggs, beaten
  • 3/4 cup finely chopped onion
  • 3/4 cup unsweetened coconut milk
  • 1/2 teaspoon salt
  • 3 green onions, chopped

Combine rice with 2 1/2 cups water in a medium saucepan.  Bring to a boil, cover, and simmer for 15 to 20 minutes, or until all of the water is absorbed and the rice is fluffy.

Meanwhile, place the squash in a small saucepan and add just enough water to cover.  Bring to a boil and cook until squash is tender, about 10 minutes.  Drain and set aside.

Meanwhile, scramble eggs in a large skillet over medium heat.  Remove from pan and set aside.  Add the onions to the pan and cook, stirring frequently, until softened, about two minutes.  Add coconut milk and simmer for one minute.  Add squash, rice, and salt, and cook, stirring, until all of the coconut milk has been absorbed.  Stir in eggs and green onions.

Coconut Squash Rice

Serve, and scheme about what you'll do with the last remaining half cup of coconut milk...