Homemade Spiced Wild Rice & Coconut Soup One-Pot Recipe
This one pot recipe combines wild rice with aromatic spices like turmeric and garam masala, balanced by the richness of coconut milk and the brightness of fresh cilantro. Using a pressure cooker simplifies the process, ensuring tender rice and vibrant flavors in a comforting, earthy soup.
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.
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