Photo by Alex Lau
When you peel the kabocha squash for this recipe, use a vegetable peeler—not a knife. (Better to dull a $4 tool than your best kitchen blade.)
Recipe information
Yield
4 servings
Ingredients
2
tablespoons dried currants
1
tablespoon apple cider vinegar
2
tablespoons virgin coconut oil
1
small onion, chopped
4
thin slices peeled ginger
1
cup shredded peeled kabocha squash
1
cup basmati rice, rinsed
Kosher salt, freshly ground pepper
Toasted unsweetened coconut flakes (for serving)
Need to make a substitution?
Preparation
Step 1
Combine currants and vinegar in a small bowl; set aside.
Step 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.
Step 3
Drain currants and serve pilaf topped with drained currants and toasted unsweetened coconut flakes.