Butternut Squash and Coconut Milk Rice

tarteletteblog.com

Jacquie Styles

1 ¼ 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 ¾ cups cubed peeled butternut squash

1 teaspoon chopped fresh (or ¼ teaspoon dried) thyme

salt & pepper

1 ½ cups cooked black beans (if using canned, drain & rinse them first)

zest and juice of one lime

Directions at tarteletteblog.com

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