Asian-Inspired Kohlrabi and Zucchini Rice Medley with Creamy Sauce

1.Heat the olive oil in a large skillet over medium heat.

2.Stir in the minced garlic and cook for 1 minute until fragrant.

3.Add the diced kohlrabi, zucchini, and carrots to the skillet. Sauté for about 5-7 minutes until the vegetables are slightly tender.

4.Stir in the rice, dried thyme, paprika, salt, and pepper, mixing well to combine all ingredients.

5.Pour in the vegetable broth and bring the mixture to a boil.

6.Once boiling, reduce the heat to low, cover the skillet, and let it simmer for about 15-20 minutes, or until the rice is cooked and has absorbed the liquid.

7.While the rice is cooking, prepare the creamy sauce by combining the coconut milk, soy sauce, minced ginger, lime juice, salt, and pepper in a small saucepan over low heat. Stir until warmed through and well combined.

8.Remove from heat and let it sit covered for an additional 5 minutes after the rice is done cooking.

9.Fluff the rice with a fork and drizzle the creamy sauce over the top before garnishing with fresh cilantro before serving.