Purple Sticky Rice with Butternut Squash
I think I’ve talked before about a couple retail stores that I love. You’re about to hear it again. Not because they’re asking me to but because I, as a food blogger, get so much inspiration from just walking through these places. Don’t get me wrong. I LOVE to shop. It’s not the act of shopping I love. It’s the act of buying what I want! But these two stores in particular it is the act of shopping AND the act of buying what I want. It’s a two-fer. Williams Sonoma and Whole Foods. If I’m ever stumped on what to make I can just spend a little time in either place and problem solved. Or if I’m ever a little down in the dumps, I just go inside and walk around talking to myself all the way and having the best time. I’m telling you this because this Purple Sticky Rice with Butternut Squash is a product of both my loves (retail in nature that is).
I found these ingredients on the same day and didn’t plan on making anything with them as a combo but it turned out beautifully. I bought the butternut squash because well, it was so bright orange and looked so healthy. I don’t like butternut squash, or didn’t before this and I was determined to change that. I WAS successful. This is a dish I will be making for the rest of my days.
I found the purple sticky rice at Williams Sonoma and was so intrigued I had to buy it. There was a suggestion of a recipe on the back for a sweet dessert type rice but I wanted something different.
This is a truly original recipe with no outside influence except the two stars of the show, well and my oh so wonderful Homemade Chicken Stock. I started out with some butter and onion and garlic and added the chicken stock and butternut squash and cooked it until it was tender and flavorful. Separately I cooked the purple sticky rice according to package directions although I used chicken stock and coconut milk as my liquid. It worked perfectly. The rice, when finished is firm and almost chewy but in a good way. It also has this great deep color that HAS to have some nutritional value. I should look that up.
I added some Chinese Five Spice that my mom used to use in one particular dish when I was younger. I can’t remember what it is but I remember loving it so I knew it would work well here. Be warned though. It only takes a tiny bit! After cooking these separately and making sure they were seasoned properly, I stirred them together and fell in love with what I had. The chewy, ever so slightly nutty rice with the soft buttery butternut squash made the perfect combination JUST LIKE I THOUGHT IT WOULD!
Please understand that I totally get that this dish isn’t particularly photogenic. Just try it though. Really. You won’t be sorry. And I still have about 3/4 of the bag of rice left so I have several different dishes coming up made with purple sticky rice. The butternut squash before I added it to the rice was amazing on it’s own as well. In a pinch I bet you could use a long grain rice so if you don’t make it by a Williams Sonoma store and can’t find purple sticky rice, don’t fear. There’s enough flavor to go around.
- 4 tablespoons butter, divided
- 1 small onion, diced
- 1 tablespoon garlic, minced
- 1/8 teaspoon Chinese five spice
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- 2 cups butternut squash, cubed
- 2 cups homemade chicken stock, divided
- 3/4 cup coconut milk, divided
- Melt 2 tablespoons butter in a medium sauce pan over medium heat.
- Add minced onion and salt and pepper and cook 3-4 minutes until onion is wilted and translucent.
- Add garlic and cook another 2 minutes.
- Add squash cubes and 1/2 cup chicken stock, cover and cook until tender and most of the liquid is absorbed. If needed more stock can be added to reach desired tenderness.
- Cook purple sticky rice according to package directions omitting liquids and using 1 1/2 cup chicken stock and 1/2 cup coconut milk.
- When rice is done, stir in 1/4 cup coconut milk and remaining 2 tablespoons butter until melted.
- Add rice to butternut squash, salt and pepper to taste and serve warm.
This was perfect for a meatless meal with a small side salad or for a bigger meal as a side dish. What do you guys think? Would you try it or is it too out there?