# What You'll Need:
→ Rice
01 - 1 cup wild rice, rinsed
02 - 2 cups vegetable broth
→ Vegetables
03 - 1 tablespoon coconut oil
04 - 1 small red bell pepper, diced
05 - 1 small carrot, peeled and julienned
06 - 1/2 cup snap peas, sliced
07 - 1/4 cup green onions, thinly sliced
08 - 1/4 cup cilantro leaves, chopped
→ Peanut Sauce
09 - 1/4 cup creamy peanut butter
10 - 2 tablespoons soy sauce (or tamari for gluten-free)
11 - 1 tablespoon lime juice
12 - 1 tablespoon honey or maple syrup
13 - 2 teaspoons toasted sesame oil
14 - 1 teaspoon freshly grated ginger
15 - 1 clove garlic, minced
16 - 2–3 tablespoons warm water, as needed
→ Garnish
17 - 1/4 cup roasted unsalted peanuts, chopped
18 - 1 tablespoon toasted sesame seeds
19 - Lime wedges
# Method Steps:
01 - In a medium saucepan, combine wild rice and vegetable broth. Bring to a boil over medium-high heat, then reduce heat to low. Cover and simmer for 40 to 45 minutes until rice is tender and broth is fully absorbed. Fluff gently with a fork and set aside.
02 - While rice is cooking, whisk peanut butter, soy sauce, lime juice, honey, sesame oil, ginger, and garlic together in a mixing bowl. Gradually add warm water, one tablespoon at a time, until a smooth, pourable consistency forms.
03 - Heat coconut oil in a large skillet over medium heat. Add diced bell pepper and julienned carrot. Sauté for 3 to 4 minutes until edges are softened. Stir in snap peas and cook for an additional 2 minutes until crisp-tender.
04 - Add cooked wild rice to the skillet. Drizzle with peanut sauce and toss well to combine. Cook for 1 to 2 minutes until heated through.
05 - Remove skillet from heat. Stir in sliced green onions and chopped cilantro to brighten flavor.
06 - Serve pilaf warm, sprinkled with chopped roasted peanuts, toasted sesame seeds, and lime wedges on the side.
