Butternut Squash And Coconut Milk Rice
Ingredients
- 1 1/4 cups vegetable broth or water
- 1 cup light coconut milk
- 1 cup short grained or basmati rice
- 1 teaspoon olive oil
- 1 cup finely chopped onion
- 2 stalks lemongrass, finely chopped
- 1 3/4 cups cubed peeled butternut squash
- 1 teaspoon chopped fresh (or 1/4 teaspoon dried) thyme
- salt & pepper
- 1 1/2 cups cooked black beans (if using canned, drain & rinse them first)
- zest and juice of one lime
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