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This is creamy and deep in mushroom flavor. A good stew for a Fall or Winter meal.
Creamy Wild Rice Stew (Serves 4-6)
- 6 cups vegetable stock
- 8-12 oz mushrooms, sliced
- ¾ cup uncooked wild rice or wild rice blend
- 2 leeks, thinly slice the white parts, discard the green
- 4 cloves garlic, minced
- Red bell pepper, diced
- 2 carrots, sliced in thin rounds
- 2 tablespoons no salt seasoning
- ¼ teaspoon Mrs. Dash extra Spicy
- ¼ teaspoon ground black pepper
- 1½ teaspoons dried sage, crumbled
- 1 tablespoon rice vinegar or white wine vinegar
- 2 tablespoons nutritional yeast (optional)
- 1 cup cream sauce (recipe below)
Add veggie stock, wild rice blend, leeks, onion, garlic and mushrooms in a large pot. Cover and simmer for 45 minutes or until rice is tender.
Add red pepper and carrots and cook another 8 minutes.
Now add the cream sauce and all the seasonings. Stir well and cook an additional 5 minutes. Serve.
Cream Sauce
- ¾ cup cashews
- 1½ cups filtered water
Add cashews and water in a high-speed blender. Blend on high for 60 seconds.
NOTE: This makes more than 1 cup of sauce needed for the recipe, in order to have enough volume to blend well. You can store the extra up to 5 days in the fridge.