Level: | Easy |
Total: | 1 hr 5 min |
Active: | 20 min |
Yield: | 4 to 6 servings |
Ingredients
- 2 tablespoons coconut oil
- 6 scallions, whites and greens kept separate, thinly sliced
- 4 cloves garlic, minced
- 1 serrano pepper, seeded and minced
- 1 teaspoon ground cumin
- 1 teaspoon lime zest plus lime wedges, for garnish
- Kosher salt and freshly ground black pepper
- 1 1/2 cups wild rice
Instructions
- Heat a medium saucepan with a lid over medium-high heat. Melt the coconut oil and add the scallion whites, garlic and serrano and cook, stirring frequently, until the garlic and scallions start to brown, 1 to 2 minutes. Sprinkle in the cumin, lime zest, 1 teaspoon salt and 1/2 teaspoon pepper. Add the rice and stir until all the beads of rice are coated. Add 2 to 3 cups water (according to the package directions) and stir. Bring to a simmer, then cover and reduce the heat to low. Cook until all the liquid is absorbed and the rice is tender, about 45 minutes. Fluff with a fork and serve with a spritz of lime and sliced scallion greens.
Nutrition Facts
Serving Size | 1 of 6 servings |
Calories | 193 |
Total Fat | 5 g |
Saturated Fat | 4 g |
Carbohydrates | 32 g |
Dietary Fiber | 3 g |
Sugar | 1 g |
Protein | 6 g |
Cholesterol | 0 mg |
Sodium | 148 mg |
Reviews
That was definitely a wild rice mix- not all wr. I did this with ALL wild (needs more liquid). Still yummy, but more chew- which we like. Next time- I’m adding sautéed baby bellas. If you use mixed rice, wild with brown is better than wild with white.
Easy and yummy!
very very good!
This recipe is really good. I will make it again but will use olive oil instead of coconut oil. I did not like the taste of the coconut but I did not think it is fair to deduct a star for my personal preference.
We made this with Organic Riceberry Rice. It had just the right bite. We did not seed the pepper because they were green not red. I only wish we had a little cilantro to put on after, along with the onion greens. We will make this again for sure.