1 cup naturally grown Canadian wild rice
3 Tbsp coconut oil (or avocado oil (any oil that can withstand high temps)
1 onion, chopped into small bite-sized pieces
2 or 3 celery stalks, chopped into bite-sized pieces
3-4 cloves of garlic, grated
1 cup of frozen sweet peas
1 Tbsp TAMARI sauce or organic soy sauce
Spices (add according to your taste)
Salt (Himalayan pink salt, or sea salt)
fresh ground black pepper
Cook wild rice in advance.
Boil 1 cup of wild rice in 3 cups of water. Bring water to a boil on high heat, then reduce heat to low and simmer with the lid on for about 25-30 minutes, or until the grains begin to split.
In a deep saucepan, or wok, melt coconut oil, then add the onions and celery when oil is hot. Cook for about a minute or two.
Then, add the grated garlic and fry for about a minute.
Add the peas and spices to your taste,
Cook for about three to five minutes until the peas are cooked.
When veggies are tender, add the wild rice and stir in with the veggies.
Add tamari sauce or organic soy sauce to the rice while it is frying with the veggies.
Once it is combined, you can serve in a bowl and garnish with slivered almonds on top.
Makes 4-6 large servings