16 servings


Prep Time:
15 minutes + cooling time
Cook Time:

30 minutes



1 cup of Wild Rice

3/4 cup of cashews

1 cup of mushrooms of choice chopped (I used oyster)

1 tablespoon of chopped onions

1 garlic clove chopped

1 tomato diced

1 tablespoon of olive oil

parsley, salt and pepper


To make the creamy sauce add the cashews to a small pan and add 1 1/2 cups of water. Boil for 15 minutes and let it cool.

In a bigger pan add the olive oil to sauté the onions first then add the garlic. Now add the tomatoes and let them dissolve. Now add the rice, the mushrooms, and water. Add salt and pepper and let it simmer until the rice is cooked.

Now throw the cashews with the water in a blender and mix it up until you have a heavy cream texture. Add the creamy sauce to the rice and voila! Garnish with parsley and enjoy!

Anna Resende

Anna Resende

Integrative Nutrition Health Coach
Certified by IIN - Institute for Integrative Nutrition

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