Frank's Recipes! Minnesota Vegetable and Wild Rice Pilaf with Cashew Gravy

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Minnesota 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

Serving Size : 8

In a large saucepan or Dutch oven over medium-high heat, sauté 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.

NOTE:
The Land of Lakes is also famous for its wild rice, and here is a favorite Minnesota recipe. Brown and wild rices are sautéed 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.