Wild Rice Salad with Chanterelles, Sour Cherries and Cashew Sour Cream (Gluten Free)

 

1 1/2

cups raw cashews

1/2

teaspoon salt

1/4

cup fresh lemon juice (about 1 large lemon)

1/2

cup water

2

cups uncooked wild rice

1

teaspoon kosher salt

1/4

cup olive oil

2

cups chanterelles (2 oz)

1/4

cup fine-diced shallots

2

teaspoons finely chopped fresh tarragon

1/2

cup dried sour cherries

1

cup toasted cashews

• 1 Cover raw cashews with water; soak 8 hours. Drain.
• 2 In food processor, place drained cashews, salt and lemon juice. (We liked this lemony. If you want to mask the taste more, use less lemon juice.) Cover; process, pouring in 1/2 cup water until the "cream" has reached desired consistency. Cover and refrigerate at least 2 hours to let it thicken even more.
• 3 In 4-quart saucepan, place wild rice; cover with 6 cups hot water. Stir in salt. Heat to boiling over high heat. Reduce heat until water stays at a medium-hard boil. Cook rice about 20 minutes, watching to make sure water does not evaporate, until rice is tender. (Or reduce heat to low and simmer slowly, about 45 to 50 minutes.) Drain and set aside.
• 4 Heat 10-inch skillet over high heat until hot. Add oil. When oil swirls in the pan, add chanterelles and cook, stirring, for a few moments. Add shallots and cook, stirring. Toss in tarragon and cook about 2 minutes or until it releases its fragrance. Add cherries and toasted cashews. Cook for a moment, stirring. Add wild rice and cook until hot. Serve warm with cashew sour cream.