Recipe from Heidi Swanson. 101 Cookbooks pp. 60-61
** fun fact! Wild Rice is not a rice, it’s a grass (freshwater shallow bodies of water) and considered a vegetable! It’s also higher in protein, fiber and antioxidants than other rices. CLICK HERE for more nutrition info
Ingredients:
- 2 tbsp coconut oil or clarified butter( ghee)
- 1.5 tsp red curry paste
- 1 large clove garlic
- 1 shallot chopped
- 1 yellow onion chopped
- 1 cup wild rice, rinsed ( not completely necessary, but advised.. used a mesh strainer)
- 4 cups water
- pink himalayan salt
- 2 tsp ground turmeric
- 1 tbsp cane sugar or raw honey
- 1 tbsp soy sauce OR tamari ( gf)
- 1 (14- ounce) can coconut milk
- squeeze of lime juice
Instructions:
- Heat 1 tbs ghee or oil in a large soup pot ober med-high heat, then add curry paste, garlic, shallot and oinion and saute for 4 mins. Make sure curry paste is evenly distributed before moving to next step
- Stir in Wild Rice and 3 cups of water . Bring to a simmer, lower heat and cook uncovered for 40 mins or unti rice starts to soften, split and show fluffy inside.
- When the wild rice is tender , stir in turmeric, sugar, tamari (gf soy sauce), sugar (or honey) coconut milk, remaining 1 xup of water and tsp salt.
- Stir, return to simmer and cook for another 5 mins. Remove from heat and finish with a generous squeeze of lime juice.
- taste and add more salt if needed.
I highly advise serving this with at least 20 more grams of protein at a meal. Easy addition = 3 eggs cooked over sauteed spinach as a side to this dish. Or a small salad with your choice of protein.
