Naked, Wild & Free™ Thai Sorghum Pilaf

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  • Naked wild and free thai pilaf in bowl


  • 2 c. frozen sweet peas, thawed
  • 3 c. red bell peppers, diced medium
  • 3 c. green bell peppers, diced medium
  • 2 t. sesame oil
  • 1 t. fresh ginger, peeled, grated
  • 4 cloves garlic, minced
  • 3 c. creamy peanut butter
  • 1 c. coconut milk
  • 2 limes for fresh lime juice
  • 1 1/3 T. Sriracha sauce
  • 1 bunch fresh cilantro, rough chopped
  • 1 c. roasted peanuts


  1. Cook InHarvest Naked, Wild & Free according to package directions, reserve warm.
  2. In a medium sauce pot, add sesame oil and sauté the ginger and garlic for 1-2 minutes. Add red and green bell peppers and sauté for 1 minute. Add peanut butter, coconut milk, lime juice and Sriracha and bring to a simmer.
  3. Mix the peanut sauce with the peas and sorghum rice blend, fold in fresh cilantro and garnish with roasted peanuts before service.

Recipe Yield: 24 cups

Nutrition Facts

Per serving: 420 cal., 15 g pro., 42 g carb., 7 g fiber, 24 g fat (6 g sat. fat), 0 mg chol., 290 mg sod., 8 g sugar

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