Preparation:
1. In a large saucepan or Dutch oven over medium-high heat, saute onion in olive oil and sherry for 5 minutes, then add celery, carrots, and garlic. Cover and steam for 2 minutes. Add pine nuts, wild rice, and brown rice, and stir-fry for 1 minute.
2. Pour in broth. Raise heat to high and bring to a boil. Lower heat to medium and simmer, uncovered, for 15 minutes, then cover and steam until rices are soft but chewy (about 20 minutes). Add thyme, sage, and soy sauce.
3. While rice is cooking, puree cashews and the water in blender to a smooth gravy. In a saucepan over medium heat, heat safflower oil and add flour. Stirring frequently, cook for 2 minutes. Add cashew gravy, gingerroot, salt substitute, and parsley. Cook until thick, whisking frequently.
4. Remove some of the cashew gravy to a small bowl, and mix with miso until smooth. Return to saucepan and take off heat. Serve over cooked rice. |
