Save This vibrant Thai Peanut Wild Rice Pilaf has become a standby in my kitchen when I am craving big flavors and a little crunch. You get a nutty rice base, crisp-tender vegetables, all tossed in the dreamiest Thai-inspired peanut sauce. It is a dish that makes weeknight dinners exciting and also impresses at a dinner party.
I remember stumbling on this recipe when trying to stretch the last of a bag of wild rice. After the first bite it instantly became my go-to impressive yet unfussy meal.
Ingredients
- Wild rice: Gives a chewy nutty base that soaks up all the sauce Look for a dark speckled mix and rinse well before cooking
- Vegetable broth: Infuses flavor as the wild rice cooks Choose low sodium for control over salt
- Coconut oil: Lends subtle tropical richness Opt for virgin coconut oil for maximum flavor
- Red bell pepper: Adds vibrant color and gentle sweetness Pick a glossy pepper with firm skin
- Carrot: Brings natural sweetness and crunch Choose small or medium carrots for better texture
- Snap peas: Offer a juicy crunch and fresh pop Select peas that are bright green without blemishes
- Green onions: Give a mild onion flavor and color Wash and slice thin for the best texture
- Cilantro: Punches up freshness Always use fresh leaves and chop just before adding
- Creamy peanut butter: Is the heart of the sauce Use natural unsweetened peanut butter for best results
- Soy sauce or tamari: Brings umami saltiness Tamari ensures the dish is gluten-free
- Lime juice: Adds acidity and balance Freshly squeezed is best for zing
- Honey or maple syrup: Provides gentle sweetness Go for pure honey or dark maple syrup
- Toasted sesame oil: Gives depth and aroma Use sparingly as it is strong
- Fresh ginger: Gives a warm fragrant bite Choose firm smooth ginger and grate just before using
- Garlic: Brings aromatic intensity One fresh clove diced fine
- Warm water: Helps thin the sauce to a pourable texture Just enough to make it creamy
- Roasted unsalted peanuts: Add crunch and nutty finish Chop just before garnishing for best texture
- Toasted sesame seeds: Provide subtle crunch and visual flair Store-bought or lightly toasted at home
- Lime wedges: Give diners a final burst of acidity Use fresh juicy limes for squeezing
Instructions
- Cook the Wild Rice:
- Add the rinsed wild rice and vegetable broth to a medium saucepan Bring to a boil over medium-high heat then cover and reduce to a gentle simmer Cook for forty to forty-five minutes until the rice is tender and liquid is absorbed Fluff with a fork and set aside
- Prepare the Peanut Sauce:
- In a small bowl whisk together the creamy peanut butter soy sauce lime juice honey or maple syrup sesame oil grated ginger and minced garlic Add warm water one tablespoon at a time until the sauce is smooth and pourable
- Sauté the Vegetables:
- In a large skillet melt the coconut oil over medium heat Add the diced bell pepper and julienned carrot Cook three to four minutes stirring occasionally until they begin to soften Stir in the sliced snap peas and cook for two more minutes so they stay crisp-tender
- Combine Rice and Vegetables:
- Add the cooked wild rice to the skillet with the sautéed vegetables Pour the peanut sauce over everything and toss very well so each grain and vegetable piece is glossy Warm everything through for one to two minutes
- Finish with Herbs:
- Take the skillet off the heat Stir in the sliced green onions and chopped cilantro so the freshness lifts the whole dish
- Garnish and Serve:
- Spoon the pilaf into bowls Sprinkle generously with chopped peanuts toasted sesame seeds and tuck in lime wedges Serve warm letting everyone squeeze their own lime over the top
Save Wild rice is definitely my favorite part of this recipe Its texture stands out and soaks up all that velvety peanut sauce perfectly. Last year my family requested this for our holiday potluck and it vanished before anything else
Storage Tips
Place leftovers in an airtight container and refrigerate for up to three days The flavors deepen over time making it even more delicious on day two For a quick reheat sprinkle a spoonful of water over the top and microwave in short bursts stirring often
Ingredient Substitutions
You can use brown rice instead of wild rice for a softer result Just reduce the cooking time For nut allergies try sunflower butter in the sauce The vegetables are flexible so toss in what you love like edamame steamed broccoli or red cabbage
Serving Suggestions
This pilaf is hearty enough to shine on its own but also pairs beautifully with a tangy slaw or grilled tofu For gatherings serve as a shareable side and offer extra lime wedges and chopped peanuts on the side
Cultural Context
Wild rice is native to North America but it marries wonderfully with classic Thai flavors like peanut lime and sesame This fusion is a nod to how home cooks worldwide remix old favorites with global influences
Seasonal Adaptations
In spring swap snap peas for asparagus tips In summer add diced cucumber and fresh mango on top just before serving In fall stir in roasted squash cubes and toasted pumpkin seeds
Success Stories
One reader told me this dish turned her peanut-skeptical husband into a believer I have shared it with friends who are new to vegetarian cooking and they always request the recipe after trying it The leftovers make the perfect next-day lunch
Freezer Meal Conversion
Let the pilaf cool then portion into freezer-safe containers It will keep for up to two months To serve thaw overnight and reheat gently Stash extra peanut sauce separately for best texture
Save Try this dish for nights when you want something comforting and bold without extra effort. Thai Peanut Wild Rice Pilaf is full of flavor and sure to win rave reviews.
Common Questions
- → Can I substitute brown rice for wild rice?
Yes, brown rice works well. Adjust cooking time as needed for best texture and flavor.
- → How can I make it gluten-free?
Use tamari instead of soy sauce in the peanut sauce to ensure the dish remains gluten-free.
- → What protein can I add?
Add cubed tofu for a vegetarian option, or shredded chicken for extra protein and heartiness.
- → Is it possible to make the dish spicier?
Mix in sliced chili or a drizzle of sriracha into the peanut sauce for a spicy kick.
- → Which vegetables can be used?
Red bell pepper, carrot, snap peas, and green onions work well, but feel free to use your favorites.
- → What pairs well with this dish?
A crisp, aromatic white wine like Riesling complements the flavors beautifully.