Weeknight dinners can feel like a chore, but this spiced wild rice and coconut soup makes it simple and satisfying. With just one pot, you can create a hearty and flavorful dish that tastes like it took hours to prepare.
Infused with bold spices, creamy coconut milk, and tender wild rice, this recipe is perfect for chilly evenings or when you’re craving something comforting yet adventurous.
Why You’ll Love This One-Pot Recipe
This spiced wild rice and coconut soup brings warmth and comfort in every bite. Made in a single pot, it’s a stress-free recipe perfect for busy evenings or lazy weekends.
The bold flavors of turmeric and garam masala create an exotic twist, while the creamy coconut milk adds a richness that makes the soup irresistible.
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Whether you’re meal prepping or serving it fresh, this dish delivers restaurant-quality flavor with minimal effort.
The Perfect Balance of Spice & Comfort
The blend of spices in this recipe sets it apart. Turmeric, garam masala, and a touch of serrano chile add layers of flavor without overwhelming the dish.
The result is a warm, earthy soup that’s both comforting and vibrant. These spices are beautifully balanced by the creamy coconut milk, which tempers the heat and ties the flavors together.
Tips for Cooking Wild Rice Like a Pro
Wild rice can be tricky to cook, but this recipe ensures perfection every time. By using a pressure cooker, you’ll achieve tender, chewy grains without any hassle. Here are some tips for the best results:
- Always rinse wild rice thoroughly before cooking to remove excess starch.
- Use fresh, unprocessed wild rice for better texture and flavor.
- Avoid pre-steamed wild rice, as it might overcook and lose its chewiness.
Customizing This One-Pot Wonder
This recipe is versatile and easily adaptable to suit your taste or dietary preferences. Consider these ideas:
- Vegan: This recipe is naturally vegan, but you can enhance the flavors with plant-based toppings like roasted chickpeas.
- Protein Boost: Add shredded chicken or tofu for a heartier meal.
- Extra Veggies: Stir in mushrooms, bell peppers, or zucchini for added texture and nutrients.
Serving & Storing Tips
This one-pot recipe is best enjoyed fresh, but it stores beautifully for meal prep. Keep these tips in mind:
- Serving: Garnish with fresh cilantro and a squeeze of lime to brighten the flavors.
- Storing: Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheating: Reheat gently on the stovetop or microwave, adding a splash of coconut milk or broth to maintain its creamy consistency.
This spiced wild rice and coconut soup is your go-to recipe for a no-fuss, flavorful meal. It’s the perfect dish to warm up your day and impress your family or guests—all with just one pot!
Homemade Spiced Wild Rice & Coconut Soup One-Pot Recipe
Equipment
- Electric pressure cooker
Ingredients
- 2 tablespoons vegetable oil
- 2 onions chopped fine
- 8 ounces Swiss chard stems chopped fine, leaves cut into 1 1/2-inch pieces (divided)
- 3/4 teaspoon table salt
- 6 garlic cloves minced
- 2 tablespoons grated fresh ginger divided
- 1 serrano chile stemmed, seeded, and minced
- 1 tablespoon tomato paste
- 2 teaspoons ground turmeric
- 1 1/2 teaspoons garam masala
- 4 cups vegetable or chicken broth
- 2 14-ounce cans coconut milk (divided)
- 1 cup wild rice picked over and rinsed
- 1 tomato cored and chopped
- 1/4 cup chopped fresh cilantro
- Lime wedges for serving
Instructions
- Using the highest sauté or browning function, heat oil in an electric pressure cooker until shimmering. Add onions, Swiss chard stems, and salt, cooking until softened (3–5 minutes). Stir in garlic, 4 teaspoons of ginger, serrano chile, tomato paste, turmeric, and garam masala. Cook until fragrant (about 1 minute).
- Stir in broth and 1 can of coconut milk, scraping up browned bits. Add wild rice. Lock the lid in place and close the pressure release valve. Cook on high pressure for 30 minutes. Turn off the pressure cooker and quick-release the pressure. Carefully remove the lid, allowing steam to escape.
- Stir in the remaining can of coconut milk and Swiss chard leaves. Using the highest sauté or browning function, cook until chard leaves are wilted (about 5 minutes). Turn off the pressure cooker. Stir in the remaining 2 teaspoons of ginger, chopped tomato, and let sit until heated through (about 2 minutes). Stir in cilantro, adjust seasoning with salt and pepper, and serve with lime wedges.
Nancy has been a plant person from an early age. That interest blossomed into a bachelor’s in biology from Elmira College and a master’s degree in horticulture and communications from the University of Kentucky. Nancy worked in plant taxonomy at the University of Florida and the L. H. Bailey Hortorium at Cornell University, and wrote and edited gardening books at Rodale Press in Emmaus, PA. Her interests are plant identification, gardening, hiking, and reading.