Janel, a Registered Dietitian who follows a vegetarian diet, promotes no-nonsense, plant-based cooking so that eating is both healthful and enjoyable. Janel has a masterís degree in nutrition communication from Tufts University in Boston.

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Janel's Vegetarian Kitchen

by Janel Ovrut, MS, RD, LDN

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I had been creating this recipe in my head for a few days but had no idea how it would turn out when I actually brought it to life in my kitchen.

Since summer is supposed to be here (the weather in Boston indicates otherwise), I was in the mood for something tropical tasting. I had about 1/3 cup of light coconut milk stashed in the freezer that I wanted to put to use and what better combo than coconut and lime?

1 pack Trader Joe's pre-cooked wild rice (equals 3 cups cooked)

3 cups frozen corn

1/3 cup light coconut milk

juice of 2 limes

zest of 1 lime

salt to taste

a few sprigs of cilantro

I was wondering how my wild ride would taste. I was going for ease of preparation here and Trader Joe's wild rice comes pre-cooked. Next time I make this dish, I will use brown rice, or maybe even Jasmine rice because I think a "softer" rice would soak up the flavors more.

Despite the coarseness of my wild rice, it exceeded my expectations in this dish. I started by microwaving my pre-cooked rice for a few minutes, but if you're starting from dry rice, this is where you'd cook it up in boiling water!

In a large pan, I added the whole package of frozen corn, 1/3 of a cup of light coconut milk, the juice of two limes and the zest of one lime (I finally have a zester in my kitchen!), and salt and cilantro to taste. I let this mixture simmer until the corn was cooked and then I added in the cooked rice.

I let this simmer for a few more minutes so all of the flavors had time to meld.

When I took my first bite I must have had a look of surprise on my face - this was actually REALLY good! I mean, I didn't create any culinary masterpiece but I did hope for the best by adding some ingredients that were lying around my refrigerator and cabinets. Success!

It tasted tropical... like it should be paired with a good margarita. I think I'll try this dish cold tonight for dinner to see how it tastes as a cold rice salad.

If I were eating this as a main dish instead of a side, I might add some grilled tofu for a one-dish dinner.

Cook this dish if you want to taste summer... even if you can't quite feel summer yet.

If you hunger for great meatless recipes, be sure to check out the 700+ vegetarian recipes served up daily right here at Diet.com!

Janel Ovrut, MS RD LDN is a Registered Dietitian who follows a vegetarian diet. She promotes no-nonsense, plant-based cooking so that eating is both healthful and enjoyable. Janel has a master’s degree in nutrition communication from Tufts University in Boston. You can read many more of her blog posts at dinedishdelish.blogspot.com.

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