cooked meat of choice
Extra virgin olive oil
1-2 shallots
Diamond Crystal kosher salt
2 garlic cloves, minced
1 tablespoon freshly grated ginger
2 teaspoons ground turmeric
2 small thai red chilies thinly sliced
1 teaspoon ground coriander
1 teaspoon ground cumin
1 cup wild rice rinsed
1 14 ounce can of full-fat coconut milk
1 1/2 cup water
1 pound garlic scapes rough tips and ends removed
1/4 cup fresh mint leaves
1/4 cup fresh basil leaves
1 lime cut into 4 wedges for finishing and serving
Instructions
- Rinse the wild rice and set aside.
- Thinly slice the shallot and chilies, chop mint and basil, and remove rough tips from the garlic scapes.
- Set a pan over medium heat and add 3 tablespoons of olive oil add the onion, season with salt and cook for 6-8 minutes, or until the onion begins to soften. Add the garlic, ginger, chilies and spices and cook an additional 1-2 minutes.
- Add in the rinsed rice and give it a stir to combine. Toast for a minute or so before adding the coconut milk and water. Taste and season as preferred. Let this mixture come to a low simmer. Let simmer for 20 minutes.
- While the rice is simmering, preheat the oven to 375°F.
- Toss the garlic scapes in a drizzle of oil and a pinch of salt.
- When the rice has finished 20 minutes of simmering and about half the liquid is gone, nestle your cooked meat of choice and the garlic scapes on top.
- Add the skillet to the oven and bake an additional 20-25 minutes, until the garlic scapes are golden and soft and the rice is thick and creamy.
- Let the pan cool, then use scissors to cut the garlic scapes into serve-able pieces.
- Garnish with mint, basil and fresh lime juice. Serve each bowl with a lime wedge.
