Coconut Cashew Wild Rice

7 45 456
Ingredients Minutes Calories
Prep Cook Servings
5 min 40 min 3
Coconut Cashew Wild Rice
Health Highlights


2 cup Wild rice, dry (I used brown basmati and wild)
2 1/2 tbsp Cashew nuts, roasted (no salt)
1 1/2 tbsp Coconut, shredded, unsweetened
1 tsp Sesame seeds, black
1 pinch Himalayan sea salt ((pink))
1/2 tbsp Garlic powder
4 large spear(s) Asparagus (minced into tiny coin shapes)


1. Cook Rice according to directions — generally about 35 min simmering. Remove from heat and let cool. 

2. Using a medium sauce pan or wok on medium heat, add coconut oil and asparagus and stir in other garlic and cashews and continue to let cook for about 2-3 min. 

3. Toss in cooked wild rice and remaining ingredients. Himalayan sea salt is optional. Feel free to toss in shredded spinach for a dash of colour and added fiber. 

4. This is a lovely simple side dish. Enjoy. 


Feel free to add more colour and fibre to this dish by adding chopped kale or spinach. It makes it really pretty and allows this side dish to take centre stage if you wish. I generally have staples like rice and quinoa cooked and ready so this saves me time cooking and then I just have to prep the other ingredients and get cooking. This dish really only took me 5-10 min to make because I prepared the rice ahead. :)

Nutrition Facts

Per Portion

Calories 456
Calories from fat 59
Calories from saturated fat 13.7
Total Fat 6.6 g
Saturated Fat 1.5 g
Trans Fat 0
Polyunsaturated Fat 1.5 g
Monounsaturated Fat 2.4 g
Cholesterol 0
Sodium 67 mg
Potassium 580 mg
Total Carbohydrate 85 g
Dietary Fiber 7.9 g
Sugars 3.7 g
Protein 17.9 g

Dietary servings

Per Portion

Grain 3.3
Meat Alternative 0.2
Vegetables 0.4

Energy sources


Meal Type(s)