Butternut Coconut Rice

Note: This recipe originates from the vegan cookbook ‘Appetite for Reduction’ but I made a few small changes.

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Ingredients:
1 cup rice
2 cups water
1/4 tsp salt
1 whole butternut squash
1 cup shallots
2 cloves garlic
2 tsp sesame oil
1 tsp lime zest
Pinch of chilli flakes (or red pepper)
1 cup coconut milk
1 vegetable broth stock

Method:
1. Preheat the oven to 180C.
2. Slice butternut squash in half and scoop out the seeds. Slice in half lengthways again.
3. Put in oven for 45 minutes,
4. Preheat a large skillet with sesame oil and sauté in the shallots until brown.
5. Add in the salt, ginger, garlic, chilli flakes and coconut milk. Sauté for 2 minutes.
6.Add in the butternut squash once finished, rice and broth.
7. Continue cooking until heated through.

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