Lime and Coconut….. Coconut and Lime……. No matter which way you put it, this combo rocks!! These flavors are the backbone of this recipe and they compliment wild rice perfectly.
Oh my goodness, you must try this recipe.
I started off recreating a Coconut Lime Basmati Rice with Butternut Squash I had at a local restaurant but this dish really took on a life of its own. Roasting the squash and adding mushrooms, zucchini, and changing the rice to wild rice completely upped the delish factor. I also made a simple no cook balsamic sauce that compliments the flavors wonderfully.
I know what you’re saying. Could this dish get any better? Well my friends it sure can. Roasting squash and cooking rice can take some time, but most of it’s inactive. You can totally cook the rice and roast the squash in advance and throw this dish together in no time on the day of! Do it.
So here it is, my darling Coconut Lime Wild Rice with Squash and Mushrooms:
Coconut Lime Wild Rice with Squash and Mushrooms *makes approx 6 servings
1 medium/large white onion, chopped
1 medium zucchini, chopped 1½ cups sliced mushrooms (I used cremini)
salt and pepper to taste
1 inch fresh ginger, minced
3 cups butternut squash, chopped in 1 inch cubes and roasted
3 cups cooked wild rice
1 can light coconut milk
¼ tsp cinnamon
4 handfuls of fresh spinach
juice and zest of one lime 1. Spray a large non stick pan with cooking spray and heat over medium high heat. Add the onions, zucchini, mushrooms and salt and pepper to taste. Sautée for 5-6 minutes, till onion is translucent. Add the ginger and sautée for one more minute.
2. Add the roasted squash , cooked rice, can of coconut milk, and cinnamon. Bring to a boil and simmer for 10 minutes.
3. Add the spinach and cover the pan to let it wilt. Stir in the lime zest and juice. Serve with Balsamic Sauce (recipe follows).
6 tbsp balsamic vinegar
6 tbsp agave nectar (maple syrup would work)
5 tbsp olive oil
Wisk all ingredients together! Thats it! Simple and delicious