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

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

Blogger, Shauna James Ahren of Gluten Free Girl shares a recipe.

Prep Time

40

Minutes

Total Time

11:00

Hrs:Mins

Makes

20

servings

Cashew Sour Cream
1 1/2
cups raw cashews
1/2
teaspoon salt
1/4
cup fresh lemon juice (about 1 large lemon)
1/2
cup water
Salad
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.
Makes 20 servings (about 1/2 cup each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Cooking Gluten Free?
Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
"This is so full of flavor that you won't ever think of it as "vegan" or "special food" or "healthy." It's just good food, warm and filling on a cold November day. The wild rice clings to the chanterelles, which bounce back against the fork, and the sour cherries add a sweet bite. If you're the kind of family that likes a wild rice stuffing for Thanksgiving, this could be yours." - Shauna James Ahern

Nutrition Information:

1 Serving (1 Serving)
  • Calories 200
    • (Calories from Fat 90),
  • Total Fat 10g
    • (Saturated Fat 1 1/2g,
    • Trans Fat 0g),
  • Cholesterol 0mg;
  • Sodium 120mg;
  • Total Carbohydrate 22g
    • (Dietary Fiber 2g,
    • Sugars 4g),
  • Protein 5g;
Percent Daily Value*:
    Exchanges:
    • 1 1/2 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 2 Fat;
    Carbohydrate Choices:
    • 1 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.