Ewald Wild Rice Stew

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.


Yields6 ServingsPrep Time5 minsCook Time2 hrs 25 minsDifficultyIntermediate

Ingredients

 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 tsp salt
 1 tbsp McKay’s Chicken Style Instant Broth and Seasoning or other chicken-like seasoning
 ½ tsp poultry seasoning
 1 tsp McKay’s Beef Style Instant Broth and Seasoningor other beef-like seasoning
 1 tbsp Bragg Liquid Aminos

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

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).

3

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

Serving Size 1 cup

Servings 6


Amount Per Serving
Calories 246
% Daily Value *
Total Fat 10g16%
Saturated Fat 1.5g8%
Trans Fat 0g
Cholesterol 0mg
Sodium 921mg39%
Total Carbohydrate 32g11%
Dietary Fiber 4g16%
Sugars 5g
Protein 9g18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

 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 tsp salt
 1 tbsp McKay’s Chicken Style Instant Broth and Seasoning or other chicken-like seasoning
 ½ tsp poultry seasoning
 1 tsp McKay’s Beef Style Instant Broth and Seasoningor other beef-like seasoning
 1 tbsp Bragg Liquid Aminos

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

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).

3

Simmer for a couple hours, or until the barley is cooked and chewy and the stew has reduced to a thick, porridge-like consistency.

Ewald Wild Rice Stew
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