Butternut Squash Wild Rice Stew
Butternut Squash Wild Rice Stew- made with autumn vegetables, chickpeas and cashew cream, this wild rice stew is as nourishing as it is comforting. (vegan + gluten-free)
Ingredients
2 tablespoons olive or avocado oil
2 medium leeks, halved and thinly sliced (white and light green parts only)
2 large carrots, peeled and finely chopped
2 celery ribs, finely chopped
4 garlic cloves, minced
3 cups chopped lacinato kale
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon salt & pepper
6 cups vegetable broth
2 pounds butternut squash, peeled and cut into 1-inch cubes (yields about 3 cups)
1 cup wild rice, rinsed
1 cup raw cashews, soaked* (see notes)
1/2 tablespoon cornstarch or arrowroot
1 15-ounce can chickpeas, drained and rinsed
Notes
To soak cashews, bring a pot with 2 cups water to a boil. Remove from heat, add the cashews and allow to soak for at least 30 minutes. Drain and rinse before using in recipe.
Instructions
In a large pot, warm 1 tablespoon oil over medium heat. Add the leek, carrots, celery and garlic then cook for about 5 minutes. Next add the kale, oregano, thyme, salt & pepper and cook for an addition 3 minutes.
To the pot, add wild rice. Pour in the vegetable broth and bring to a boil. Reduce to a simmer, partially cover and cook for 10 minutes. Add the squash and continue to cook for another 20-25 minutes, until squash is soft and rice is fully cooked. The time may vary depending on the rice that you use.
To a high speed blender or NutriBullet, add the soaked and rinsed cashews, 1 cup of water and 1/2 tablespoon starch. Blend until smooth.
Lastly, add the chickpeas and pour in the cashew milk. Cook until heated through, about 5 minutes. Serve warm and enjoy!
Recipe was originally posted on Making Thyme for Health