Wild Rice with Mild Curried Spinach
Elevate your weeknight dinner routine with this flavorful and nutritious Wild Rice with Mild Curried Spinach recipe. Earthy wild rice forms the perfect base for a creamy, spiced spinach topping infused with aromatic curry powder, ginger, garlic, and coconut milk. This dish strikes a balance between comforting and vibrant, with a squeeze of lemon juice adding a fresh, zesty finish. Ready in under an hour, it's a wholesome, vegan-friendly meal that's perfect for meal prep or impressing guests. Garnish with chopped cilantro for a pop of color and extra flavor, and savor this satisfying fusion of textures and warm spices.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup wild rice
- 3 cups water
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon fresh ginger, grated
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- 6 cups baby spinach, washed
- 0.75 cup coconut milk
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon lemon juice
- 2 tablespoons fresh cilantro, chopped (optional for garnish)
Instructions
Rinse the wild rice thoroughly under cold running water and drain.
In a medium saucepan, combine the wild rice and 3 cups of water. Bring to a boil over medium-high heat.
Reduce the heat to low, cover the saucepan, and simmer the rice for about 35-40 minutes or until tender. Drain any excess water and set the cooked rice aside.
While the rice is cooking, heat the olive oil in a large skillet over medium heat.
Add the finely chopped onion to the skillet and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic and grated ginger, and cook for another 1-2 minutes until fragrant.
Add the curry powder and ground cumin to the skillet, stirring constantly for 1 minute to toast the spices and enhance their flavor.
Gradually add the baby spinach to the skillet, stirring frequently until it wilts down completely, about 2-3 minutes.
Pour in the coconut milk and stir to combine, creating a creamy sauce. Allow it to simmer over low heat for 3-4 minutes.
Season the spinach mixture with salt and black pepper to taste. Stir in the lemon juice to brighten the flavors.
To serve, spoon the cooked wild rice onto plates and top with the curried spinach mixture.
Optionally, garnish with freshly chopped cilantro before serving.
Nutrition Facts
Calories |
858 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.6 g | 23% | |
| Saturated Fat | 2.8 g | 14% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3895 mg | 169% | |
| Total Carbohydrate | 160.2 g | 58% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 18.2 g | ||
| Protein | 29.0 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 238 mg | 18% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 1572 mg | 33% | |
*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.
