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Title: Minnesota Vegetable And Wild Rice Pilaf With Cashew Gravy
Yield: 8 Servings

Ingredients

      1 c  minced onion
      2 ts olive oil
    1/4 c  dry sherry or white wine
    1/2 c  minced celery
    1/2 c  diced carrots
      1 ts minced garlic
    1/4 c  pine nuts or chopped almonds
      2 c  wild rice
      1 c  long-grain brown rice
      3 c  vegetable stock
    1/2 ts thyme
    1/4 ts sage
      1 ts low-sodium soy or tamari
           -sauce
      1 c  toasted whole cashews
      2 c  water
      2 ts safflower oil
      2 tb whole wheat pastry flour
      2 ts grated gingerroot
      2 ts herbal salt substitute
      1 tb minced parsley
      1 tb miso

Instructions

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.

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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.

Preparation Time: 1:00

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