Kabocha Squash Pilaf with Coconut
A fragrant and colorful rice pilaf featuring sweet kabocha squash, aromatic ginger, and coconut. This dish combines the nutty flavor of basmati rice with the natural sweetness of kabocha squash, complemented by plump currants and topped with crispy coconut flakes.
Ingredients
- •2 tablespoons dried currants
- •1 tablespoon apple cider vinegar
- •2 tablespoons virgin coconut oil
- •1 small onion
- •4 slices ginger
- •1 cup kabocha squash
- •1 cup basmati rice
- •to taste kosher salt and pepper
- •for garnish coconut flakes
Cooking Instructions
- 1.
Combine currants and vinegar in a small bowl; set aside.
2 min
- 2.
Heat oil in a large skillet over medium; cook onion and ginger, stirring occasionally, until softened, 8-10 minutes. Stir in squash, rice, and 1 1/4 cups water; season with salt and pepper. Bring to a boil. Reduce heat, cover, and simmer until rice is tender, 15-18 minutes. Remove from heat, fluff rice with a fork, and let sit covered 10 minutes.
38 min
- 3.
Drain currants and serve pilaf topped with drained currants and toasted unsweetened coconut flakes.
3 min