Curried White Wild Rice
Elevate your side dishes with this aromatic Curried White Wild Rice recipe, a delightful blend of creamy coconut milk and earthy spices like curry powder, turmeric, and cumin. Perfectly tender white wild rice (or a wild rice blend) is infused with fragrant sautéed onion, garlic, and fresh ginger, creating a rich, flavor-forward dish that's both comforting and exotic. Finished with a garnish of fresh cilantro and optional toasted slivered almonds, this dish offers a subtle crunch and vibrant freshness. Ready in under an hour, this recipe is a versatile addition to any meal—serve it as a hearty side or pair it with your favorite protein for a complete main course. Gluten-free, vegetarian, and irresistibly delicious, this white wild rice creation will transport your taste buds to new culinary horizons!
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Recipe Information
Ingredients
- 1 cup White wild rice (or a wild rice blend)
- 2 cups Water
- 1 cup Coconut milk
- 1 medium Yellow onion, finely chopped
- 2 cloves Garlic cloves, minced
- 1 teaspoon Fresh ginger, grated
- 2 teaspoons Curry powder
- 1 teaspoon Ground turmeric
- 0.5 teaspoon Ground cumin
- 1 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Olive oil (or coconut oil)
- 2 tablespoons Fresh cilantro, chopped (for garnish)
- 2 tablespoons Toasted slivered almonds (optional)
Instructions
Rinse the white wild rice under cold running water for about 1-2 minutes to remove excess starch. Drain well.
In a medium saucepan, heat 2 cups of water over high heat. Once boiling, add the rinsed wild rice and one teaspoon of salt.
Reduce the heat to low, cover the saucepan, and let the rice simmer for about 25-30 minutes, or until the water is mostly absorbed and the rice is tender.
While the rice is cooking, heat the olive oil (or coconut oil) in a large skillet over medium heat.
Add the chopped onion to the skillet and sauté for 3-4 minutes, or until the onion becomes translucent.
Stir in the minced garlic and grated ginger. Sauté for an additional 1 minute until fragrant.
Add the curry powder, ground turmeric, and ground cumin to the skillet, stirring with the onion mixture for about 30 seconds to toast the spices.
Pour in the coconut milk and stir well to combine with the spices. Allow the mixture to heat through, about 2-3 minutes.
Once the wild rice is cooked, drain any excess water if necessary and then add the rice to the skillet with the coconut milk and spice mixture.
Stir well to coat the rice evenly with the curry sauce. Let the mixture simmer on low heat for about 5 minutes, allowing the flavors to meld.
Season with additional salt and black pepper to taste.
Remove from heat and garnish with chopped fresh cilantro and optionally, toasted slivered almonds for added texture.
Serve warm as a side dish or pair with your favorite protein or vegetables.
Nutrition Facts
Calories |
1188 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.2 g | 48% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3796 mg | 165% | |
| Total Carbohydrate | 189.4 g | 69% | |
| Dietary Fiber | 17.0 g | 61% | |
| Total Sugars | 27.1 g | ||
| Protein | 34.6 g | 69% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 178 mg | 14% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 1450 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
