This wild rice and shitake mushroom stew is so nourishing and comforting especially when temperatures are dropping.
I fried fresh thyme with garlic which really locks in the flavor then added celery, carrots, and onions to make a sofrito. This stew is a hearty school night meal which the whole family will love.
1 tablespoon sunflower oil
6 springs of fresh thyme
4 cloves of garlic, finely chopped
1 yellow onion, finely chopped
3 carrots, peeled and chopped
3 stalks of celery, chopped
400 grams of shiitake mushrooms, washed and sliced
200 grams of wild rice
1tsp fine Himalaya salt
1 tsp freshly ground black pepper
1 liter vegetable broth
90 grams raw cashews
200 grams water
1 tablespoon nutritional yeast
A handful of vegan parmesan *optional
Soak the cashews in the hot water and let sit while you make the stew. Pour enough water to cover the cashews.
Heat the sunflower oil in a large Dutch oven over medium – high heat. Add the fresh thyme and fry for a few minutes, then add the chopped garlic and cook for 2 minutes.
Add the carrots, onion and celery and cook for 6-8 minutes, or until softened.
Add mushrooms and stir to combine. Cook for about 8 minutes until the mushroom are soft and golden.
Add the rice and mix well. Add the vegetable broth and stir well. Bring the mixture to a low boil, cover, and reduce heat to low and simmer for about 45 minutes or until the rice is cooked through.
Meanwhile drain the cashews and put in food processor. Add the water and nutritional yeast and pulse until creamy.
Remove the lid and stir the cashew cream until all is combined.
Add vegan parmesan if using.
Serve with fresh bread.