4 portions

Prep Time:
20 minutes
Cooking Time:

10 minutes in the stove top


  • 1 cup of Wild Rice
  • 3/4 cup of cashews
  • 1 cup of oyster mushrooms chopped
  • 1 tablespoon of chopped onions
  • 1 garlic clove chopped
  • 1 tomato diced
  • 1 tablespoon of olive oil
  • salt and pepper to season
  • parsley to garnish


Hydrate the cashews first boiling them in 2 cups of water for 15 minutes.

Let it cool down.

Once it’s cool blend and add a little water, if necessary.

Reserve the cashew cream.

Sauté the onions in olive oil.

Add the garlic followed by the mushrooms and tomatoes.

Add the rice, adjust the water, and let it cook for 15 minutes, or until it’s soft.

Add the cashew cream and seasonings.


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