Delectable Nordic Vegan Delight: Creamy Wild Rice Porridge with Roasted Vegetables and Fresh Dill
Discover this mouthwatering Nordic-inspired vegan dinner recipe featuring a creamy wild rice porridge, succulent roasted vegetables, and a zesty dill sauce. This easy-to-make dish is perfect for satisfying your cravings while staying within a plant-based diet and delivering on both aroma and visual appeal.
Allergens
None
Ingredients
- 2 cups uncooked wild rice
- 4 cups vegetable broth
- 1 cup coconut milk
- 1 tablespoon olive oil
- 1 large sweet potato, diced
- 1 small butternut squash, peeled and diced
- 2 cups brussels sprouts, halved
- Salt and pepper to taste
- Fresh dill for garnish
Instructions
- In a medium saucepan, combine the wild rice with vegetable broth and bring it to a boil. Reduce heat, cover, and simmer until the rice is tender and has absorbed all the liquid, about 45 minutes. Stir in coconut milk and set aside. Preheat oven to 400°F (200°C). Toss the diced sweet potato, butternut squash, and brussels sprouts with olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 25 30 minutes or until tender and slightly golden, stirring occasionally. To serve, spoon the wild rice porridge into bowls, top with the roasted vegetables, and garnish with fresh dill.
Chef’s Insight
The combination of flavors and textures in this dish creates a satisfying mouthfeel that will impress your guests.
Notes
Feel free to adjust the seasonings according to your taste preferences.