Every once in a while, I love to treat myself to a delicious sticky coconut brown rice dish. There are many variations that can explored, like this version using fresh squash blossoms from the garden. I actually created this by accident, when I had picked a bunch of squash blossoms with the intention of doing a stuffed squash blossom dish. But then, I got busy and forgot to make time to do the dish, and the squash blossoms no longer had the perfect constitution for stuffing.

So, one night I decided to just julienne the blossoms and throw them into the rice cooker. It came out great!

The fat from the coconut milk seems to give the floral flavor of the blossoms a big tastebuds hug. You’ll taste what I mean when you try this recipe. You can use lite, full fat or full cream coconut milk, depending on how many fat calories you are willing to eat, and how rich you want it to taste. You can also experiment with adding fresh ginger, turmeric, scallions, or other flavors that would compliment the dish. Enjoy!

Squash Blossom Coconut Brown Rice

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 50 minutes mins

Servings 4 servings

Calories 378 kcal

Ingredients

  

1x2x3x

• 1 cup sprouted brown rice A sticky rice variety like Calrose will yield better results
• 1 1/2 cup coconut milk, full fat Equivalent of 1 standard can
• 1/2 cup water
• 1 1/2 cup fresh squash blossoms About 20 blossoms (use as many as you want)
• 2 large scallions sliced on the bias (optional)
• 1 tsp. sea salt
• 1 dash fresh cracked black pepper

Instructions

 

• This recipe is best using a rice cooker. Place the rice, coconut milk, and water in the rice cooker, cover, and set to cook.
• While the rice is cooking, take your squash blossoms and remove the stem and tough end of blossom at the stem end. Gently julienne remaining tender blossoms. Be careful not to squish and bruise the blossoms too much.
• When the rice is ready, gently stir in salt and pepper for seasoning. Then fold in the julienned squash blossoms. Taste for seasoning adjustments, and place the lid back on the steamer. Let the entire mixture sit for about 5-10 more minutes.
• Remove lid and enjoy after letting the flavors meld.

Notes

You can also add in the following optional flavor enhancements: 1 tsp. fresh ginger, 2 chopped scallions, 1 tbsp. ground turmeric, 1 cinnamon stick (during steaming). Don't be afraid to experiment and have fun.

I personally love the simple flavor of just the squash blossom, creamy coconut, and sea salt.

For more nutritional integrity, be sure to use whole, in-tact brown rice, sprouted brown rice, and-or any heirloom variety.

 

Nutrition Facts

Squash Blossom Coconut Brown Rice

Amount per Serving

Calories

378

% Daily Value*

Fat

 

18

g

28

%

Saturated Fat

 

13

g

81

%

Polyunsaturated Fat

 

0.01

g

Monounsaturated Fat

 

0.01

g

Sodium

 

595

mg

26

%

Potassium

 

76

mg

2

%

Carbohydrates

 

49

g

16

%

Fiber

 

3

g

13

%

Sugar

 

4

g

4

%

Protein

 

7

g

14

%

Vitamin A

 

800

IU

16

%

Vitamin C

 

5.8

mg

7

%

Calcium

 

30

mg

3

%

Iron

 

1.8

mg

10

%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Calories: 378kcalCarbohydrates: 49gProtein: 7gFat: 18gSaturated Fat: 13gPolyunsaturated Fat: 0.01gMonounsaturated Fat: 0.01gSodium: 595mgPotassium: 76mgFiber: 3gSugar: 4gVitamin A: 800IUVitamin C: 5.8mgCalcium: 30mgIron: 1.8mg

Keyword coconut brown rice, heirloom rice, sprouted brown rice, squash blossoms, vegan, vegetarian

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