Lemon Balm Kitchen

Creamy Coconut-Ginger Wild Rice

Serves 2

Ingredients

  • 1 cup wild rice, rinsed
  • 1 cup coconut milk
  • 1 ½ cups water or vegetable broth
  • 1 tbsp coconut oil or neutral oil
  • 4 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 tsp dried thyme or 1 tbsp fresh
  • 1 cup diced carrots
  • 1 cup peas (fresh or frozen)
  • 2 tsp coconut aminos
  • Zest of 1 lime + juice of ½ lime
  • 1 small red chili or pinch of red pepper flakes (optional)
  • Salt and pepper to taste
  • Garnish: chopped cilantro and green onion

Instructions

Cook Wild Rice:
Combine wild rice, coconut milk, and water or broth in a pot. Bring to a boil, reduce to low, cover, and simmer for 40–45 minutes until tender. Drain excess liquid if needed.

Sauté Veggies:
In a large skillet, heat oil. Add garlic, ginger, and thyme. Cook 30 seconds, then add carrots and optional chili. Cook 5–7 min until tender.

Add Peas & Seasoning:
Stir in peas, coconut aminos, and lime zest. Cook another 2–3 minutes until peas are bright and tender.

Combine & Finish:
Stir in cooked wild rice and lime juice. Mix well and season to taste. Garnish with cilantro and green onions.