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.
1tbspMcKay’s Chicken Style Instant Broth and Seasoning or other chicken-like seasoning
½tsppoultry seasoning
1tspMcKay’s Beef Style Instant Broth and Seasoningor other beef-like seasoning
1tbspBragg Liquid Aminosor low-sodium soy sauce
Instructions
1
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.
2
While the rice is cooking, use a high-speed blender to blend the cashews, garlic, onions, and some of the water (enough to liquefy the other ingredients).
3
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).
4
Simmer for a couple hours, or until the barley is cooked and chewy and the stew has reduced to a thick, porridge-like consistency.
Nutrition Facts
6 servings
Serving size
1 cup
Amount per serving
Calories246
% Daily Value *
Total Fat10g13%
Saturated Fat 1.5g8%
Trans Fat 0g
Cholesterol0mg
Sodium921mg41%
Total Carbohydrate32g12%
Dietary Fiber 4g15%
Total Sugars 5g
Protein9g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
½cupwild rice, uncooked
2cupswater
2cupsunsweetened soy milk
1cupraw cashews
2cloves garlic
½medium onion
¼cuppearl barley, uncooked
1cupcarrots, shredded
1tspsalt
1tbspMcKay’s Chicken Style Instant Broth and Seasoning or other chicken-like seasoning
½tsppoultry seasoning
1tspMcKay’s Beef Style Instant Broth and Seasoningor other beef-like seasoning
1tbspBragg Liquid Aminosor low-sodium soy sauce
Directions
1
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.
2
While the rice is cooking, use a high-speed blender to blend the cashews, garlic, onions, and some of the water (enough to liquefy the other ingredients).
3
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).
4
Simmer for a couple hours, or until the barley is cooked and chewy and the stew has reduced to a thick, porridge-like consistency.
AuthorLife and Health Network
This recipe is missing instructions on how to make cashew cream. Please add. Thanks!
Thanks for pointing that out. We’ve fixed the instructions.