Posted on | October 13, 2010 | 4 Comments
Coconut Curry Rice with Butternut Squash
1 quart bone broth (chicken or rabbit, preferably)
2 cups rice
1/2 cup butternut squash puree
1/2 cup coconut milk
1/2 t curry powder
Bring stock to a boil. Add rice, curry powder, puree & coconut milk, lower heat & cover. Cook 45 minutes (20 minutes if you’re using white rice), stirring occasionally.