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Picture of Butternut Squash And Coconut Milk Rice
indian lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 1474 kcal 74 %
  • Fat 24 g 37 %
  • Saturated 14 g 68 %
  • Carbs 275 g 92 %
  • Fiber 35 g 139 %
  • Protein 42 g 83 %
  • Cholesterol 0 mg 0 %
  • Sodium 3421 mg 143 %
  • Calcium 356 mg 36 %
  • Magnesium 360 mg 86 %
  • Potassium 2605 mg 55 %
  • Iron 20 mg 114 %
  • Zinc 7 mg 60 %
  • Phosphorus 758 mg 108 %
  • Vitamin A 1316 µg 146 %
  • Vitamin C 85 mg 95 %
  • Thiamin (B1) 2 mg 172 %
  • Riboflavin (B2) 0 mg 32 %
  • Niacin (B3) 13 mg 80 %
  • Vitamin B6 1 mg 86 %
  • Folate equivalent (total) 1237 µg 309 %
  • Vitamin B12 0 µg 0 %
  • Vitamin D 0 µg 0 %
  • Vitamin E 7 mg 46 %
  • Vitamin K 37 µg 30 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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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