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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Bring broth and coconut milk to a boil in a medium-size pan over med-high heat; add in rice. | 2. Cover, decrease heat, and simmer 20 minutes, or until liquid is absorbed; remove from heat and keep warm. | 3. Heat oil in a nonstick skillet over med-high heat; add in onion; stir/saute 5 minutes. | 4. Decrease heat to medium; add in squash; cook 8 minutes or until tender, stirring occasionally. | 5. Stir in thyme and remaining ingredients; cook 3 minutes or until heated through, stirring occasionally. | 6. Add rice to squash mixture, stirring to combine; serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken broth	1 1/4	1/4	fat-free	97.65	2.3625	13.923	3.2760000000000002
coconut milk	1	cup		552.0	13.296	5.496	57.216
grain rice	1	cup		-	-	-	-
olive oil	1	teaspoon		39.78	0.0	0.0	4.5
onion	1	cup	chopped	64.0	14.944	1.76	0.16
butternut squash	1 3/4	cups	cubed peeled	110.25	28.6405	2.45	0.245
thyme	1	teaspoon	chopped	0.8079999999999999	0.1956	0.0445	0.0134
salt	1/2	teaspoon		-	-	-	-
turmeric	1/2	teaspoon	ground	4.68	1.0071	0.1452	0.0488
black pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
black bean	1	can	rinsed drained	991.8141	181.3769	62.8246	4.1301

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.