Kabocha Squash Pilaf With Coconut

1. 1

   Combine currants and vinegar in a small bowl; set aside.

2. 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.

3. 3

   Drain currants and serve pilaf topped with drained currants and toasted unsweetened coconut flakes.

* Per serving · 4 servings · Values may vary.

No additional tips available.