This creamy, thick, grain-studded stew is so delicious that it deserves the author’s name in the title. Kimberly Ewald, who graciously shared this recipe with me, lives in Minnesota where the wild rice is the state grain and pantry staple. Needless to say, Kim is a wild rice aficionado and this stew is an excellent representation of the black grain.
- ½ cup wild rice, uncooked
- 2 cups water
- 2 cups unsweetened soy milk
- 1 cup raw cashews
- 2 cloves garlic
- ½ medium onion
- ¼ cup pearl barley, uncooked
- 1 cup carrots, shredded
- 1 teaspoon salt
- 1 tablespoon McKay’s Chicken Style Instant Broth and Seasoning (or other chickenlikeseasoning)
- ½ teaspoon poultry seasoning
- 1 teaspoon McKay’s Beef Style Instant Broth and Seasoning (or other beef-likeseasoning)
- 1 tablespoon Bragg Liquid Aminos
- Cook the wild rice according to the package’s instructions. When the rice begins to soften and crack, take it off the heat, drain, and set aside.
- Transfer the cashew cream to a large pot over medium heat. Add the remaining water, uncooked barley, cooked wild rice, shredded carrots, and the remaining seasonings (salt, McKay’s Chicken Style seasoning, poultry seasoning, beef style seasoning, and Bragg Liquid Aminos).
- Simmer for a couple hours, or until the barley is cooked and chewy and the stew has reduced to a thick, porridge-like consistency.
Ready in about 2-3 hours
Makes 4-6 servings