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Mushrooms with Wild Rice Cashew Sauce


    This is no ordinary side dish. Wild rice adds a nutty flavour while the cashew herb sauce lends the dish creamy goodness without all the saturated fat in dairy cream.


    1/2 cup (125 ml) raw, unsalted cashews
    2 cups (500 ml) cooked wild rice, cooled
    4 cups (1 L) assorted mushrooms (shiitake, Swiss brown, oyster), sliced
    1 shallot, diced
    1/2 cup (125 ml) dry white wine
    Salt and pepper, to taste
    1/4 cup (60 ml) fresh sage or tarragon

    Soak cashews in bowl full of water for 2 or more hours. Preheat oven to 200 C.

    Divide rice among 4 pieces of baking paper. Top with equal amounts of mushrooms, shallot, white wine, salt and pepper.

    Drain cashews and add them to blender along with 3/4 cup (180 ml) water and sage or tarragon. Blend until smooth and pour over contents of packets. Shut packets and cook for 20 minutes. Let rest 5 minutes before opening.

    Serves 4.

    Each serving contains: 955 kilojoules; 8 g protein; 8 g total fat (2 g sat. fat, 0 g trans fat); 28 g carbohydrates; 2 g fibre; 12 mg salt

    source: "It's a Wrap", alive Australia #11, autumn 2012


    Mushrooms with Wild Rice Cashew Sauce




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