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The Recipe Instructions |
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Ingredients
1 cup minced onion
2 tsp olive oil
1/4 cup dry sherry or white wine
1/2 cup minced celery
1/2 cup diced carrots
1 tsp minced garlic
1/4 cup pine nuts or chopped almonds
2 cup wild rice
1 cup long-grain brown rice
3 cup vegetable stock
1/2 tsp thyme
1/4 tsp sage
1 tsp low-sodium soy or tamari sauce
1 cup toasted whole cashews
2 cup water
2 tsp safflower oil
2 tbsp whole wheat pastry flour
2 tsp grated gingerroot
2 tsp herbal salt substitute
1 tbsp minced parsley
1 tbsp miso
Directions
1. 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.
2. 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.
3. 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.
4. 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.
NOTES : The Land of Lakes is also famous for its wild rice, and here is a
favorite Minnesota recipe. Brown and wild rices are sauteed with onions,
celery, carrots, then mixed with pine nuts and herbs. A rich cashew gravy
is poured over the rice for a satisfying side dish or whole-grain entree.
Serve it with Braised Pheasant for a tasty autumn meal. Recipe by: the
California Culinary Academy
Servings: 8
Diet Minnesota Vegetable And Wild Rice Pilaf With Cashew Gravy Recipe brought to you by Diet Recipes To-Go
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