| 7 | 45 | 456 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 5 min | 40 min | 3 |
| 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. :)
| Grain | 3.3 |
| Meat Alternative | 0.2 |
| Vegetables | 0.4 |
