Vegetable and Wild Rice Pilaf with Cashew Gravy

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Vegetable and Wild Rice Pilaf with Cashew Gravy

 

1 cup minced onion

2 teaspoons olive oil

1/4 cup dry sherry or white wine

1/2 cup minced celery

1/2 cup diced carrots

1 teaspoon minced garlic

1/4 cup pine nuts or chopped almonds

2 cups wild rice

1 cup long-grain brown rice

3 cups vegetable stock

1/2 teaspoon thyme

1/4 teaspoon sage

1 teaspoon low-sodium soy or tamari sauce

1 cup toasted whole cashews

2 cups water

2 teaspoons safflower oil

2 tablespoons whole wheat pastry flour

2 teaspoons grated gingerroot

2 teaspoons herbal salt substitute

1 tablespoon minced parsley

1 tablespoon miso

 

In a large saucepan or Dutch oven over medium-high heat, saute onion in

olive oil and sherry for 5 minutes, then add celery, carrots, and garlic.

Cover and steam for 2 minutes. Add pine nuts, wild rice, and brown rice,

and stir-fry for 1 minute.

Pour in broth. Raise heat to high and bring to a boil. Lower heat to

medium and simmer, uncovered, for 15 minutes, then cover and steam until

rices are soft but chewy (about 20 minutes). Add thyme, sage, and soy

sauce.

While rice is cooking, puree cashews and the water in blender to a

smooth gravy. In a saucepan over medium heat, heat safflower oil and add

flour. Stirring frequently, cook for 2 minutes. Add cashew gravy,

gingerroot, salt substitute, and parsley. Cook until thick, whisking

frequently.

Remove some of the cashew gravy to a small bowl, and mix with miso

until smooth. Return to saucepan and take off heat. Serve over cooked

rice. Serves 8.

 

 

 

 

 

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