Save It A vibrant, nutty pilaf featuring wild rice, crunchy vegetables, and a creamy Thai-inspired peanut sauce—perfect as a main or side dish.
I first made this pilaf for a weeknight family dinner, trying to add more variety to our usual rice dishes. My kids loved the flavorful peanut sauce and vibrant textures, and now it’s a staple in our home whenever we want something comforting yet a little different.
Ingredients
- Wild rice: 1 cup, rinsed
- Vegetable broth: 2 cups
- Coconut oil: 1 tablespoon
- Red bell pepper: 1 small, diced
- Carrot: 1 small, peeled and julienned
- Snap peas: 1/2 cup, sliced
- Green onions: 1/4 cup, thinly sliced
- Cilantro leaves: 1/4 cup, chopped
- Creamy peanut butter: 1/4 cup
- Soy sauce (or tamari): 2 tablespoons
- Lime juice: 1 tablespoon
- Honey or maple syrup: 1 tablespoon
- Toasted sesame oil: 2 teaspoons
- Freshly grated ginger: 1 teaspoon
- Garlic: 1 clove, minced
- Warm water: 2 to 3 tablespoons (to thin sauce)
- Roasted unsalted peanuts: 1/4 cup, chopped
- Toasted sesame seeds: 1 tablespoon
- Lime wedges: For serving
Instructions
- Cook wild rice:
- In a medium saucepan, combine wild rice and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 40–45 minutes until rice is tender and liquid is absorbed. Fluff with a fork and set aside.
- Make peanut sauce:
- While rice cooks, prepare the peanut sauce: In a small bowl, whisk together peanut butter, soy sauce, lime juice, honey, sesame oil, ginger, and garlic. Add warm water a tablespoon at a time until smooth and pourable.
- Sauté vegetables:
- Heat coconut oil in a large skillet over medium heat. Add bell pepper and carrot. Sauté for 3–4 minutes until slightly tender. Stir in snap peas and cook another 2 minutes.
- Combine rice and veggies:
- Add cooked wild rice to the skillet with vegetables. Drizzle with peanut sauce and toss to combine, heating through for 1–2 minutes.
- Finish:
- Remove from heat and stir in green onions and chopped cilantro.
- Garnish and serve:
- Serve pilaf warm, garnished with chopped peanuts, sesame seeds, and lime wedges.
Save It This pilaf reminds me of our summer picnics when everyone would scoop generous portions onto their plates and enjoy together outdoors. The kids especially like squeezing extra lime over the top for that touch of brightness.
Required Tools
Medium saucepan, large skillet, mixing bowls, whisk, chef’s knife, cutting board
Allergen Information
Contains peanuts and soy. For gluten-free, use tamari. Always check ingredient labels for hidden allergens.
Nutritional Information
Calories: 410, Total Fat: 18 g, Carbohydrates: 54 g, Protein: 12 g per serving
Save It Serve this pilaf fresh, and brighten each bite with a squeeze of lime. Leftovers reheat beautifully for lunch the next day.
Common Questions About Recipes
- → What type of rice is best for this dish?
Wild rice offers a hearty texture and nutty flavor. You can also use brown rice for a slightly different result.
- → Can I make this gluten-free?
Yes, substitute tamari for soy sauce to ensure the dish is gluten-free. Always check labels for hidden gluten.
- → Is there a way to add more protein?
Cubed tofu or shredded rotisserie chicken can be mixed in for additional protein content.
- → How spicy is the peanut sauce?
The sauce is mellow but you can add fresh chili or sriracha to increase the heat to your liking.
- → What wine pairs well with this dish?
A crisp, aromatic white wine such as Riesling complements the nutty and citrus notes of the pilaf beautifully.
- → Are there any garnish suggestions?
Chopped roasted peanuts, toasted sesame seeds, and lime wedges are recommended for a finishing touch.