Wild rice, peanut sauce, crisp veggies, and herbs create a vibrant, flavorful Thai-inspired main or side.
# Components:
→ Rice
01 - 1 cup wild rice, rinsed
02 - 2 cups vegetable broth
→ Vegetables
03 - 1 tablespoon coconut oil
04 - 1 small red bell pepper, diced
05 - 1 small carrot, peeled and julienned
06 - 1/2 cup snap peas, sliced
07 - 1/4 cup green onions, thinly sliced
08 - 1/4 cup cilantro leaves, chopped
→ Peanut Sauce
09 - 1/4 cup creamy peanut butter
10 - 2 tablespoons soy sauce or tamari
11 - 1 tablespoon lime juice
12 - 1 tablespoon honey or maple syrup
13 - 2 teaspoons toasted sesame oil
14 - 1 teaspoon freshly grated ginger
15 - 1 clove garlic, minced
16 - 2 to 3 tablespoons warm water
→ Garnish
17 - 1/4 cup roasted unsalted peanuts, chopped
18 - 1 tablespoon toasted sesame seeds
19 - Lime wedges
# Directions:
01 - Combine wild rice and vegetable broth in a medium saucepan. Bring to a boil, reduce to low heat, cover, and simmer for 40–45 minutes until rice is tender and liquid is absorbed. Fluff with a fork and set aside.
02 - In a small bowl, whisk together peanut butter, soy sauce, lime juice, honey, sesame oil, ginger, and garlic. Add warm water one tablespoon at a time until the sauce is smooth and pourable.
03 - Heat coconut oil in a large skillet over medium heat. Add bell pepper and carrot; sauté for 3 to 4 minutes until just tender. Stir in snap peas and cook for an additional 2 minutes.
04 - Add the cooked wild rice to the skillet with vegetables. Drizzle with the peanut sauce. Toss to coat evenly and heat through for 1 to 2 minutes.
05 - Remove skillet from heat and fold in green onions and chopped cilantro. Serve warm, topped with chopped peanuts, toasted sesame seeds, and fresh lime wedges.
