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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
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Prep Time:
40 minutes
Total Time:
11 hours
Nutty wild rice paired with cashews and cherries in a delightful gluten-free dish.
Ingredients:
  • 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
Instructions:
  • Soak raw cashews in water for 8 hours, then drain.
  • In a food processor, combine drained cashews, salt, and lemon juice to taste. Process while gradually adding 1/2 cup water until a creamy consistency is achieved. Refrigerate covered for at least 2 hours to enhance thickness.
  • In a large saucepan, combine wild rice with 6 cups of hot water and salt. Bring to a boil over high heat, then adjust to maintain a steady simmer. Cook the rice for approximately 20 minutes until tender, ensuring the water level is constant. Alternatively, simmer gently over low heat for 45 to 50 minutes. Drain and set aside.
  • Preheat a 10-inch skillet over high heat until hot. Add oil to the skillet. Once the oil is swirling in the pan, add chanterelles and cook while stirring briefly. Incorporate shallots and continue cooking while stirring. Sprinkle in tarragon, cook for approximately 2 minutes until fragrant. Integrate cherries and toasted cashews, stirring quickly. Add wild rice and heat through. Serve warm with cashew sour cream.

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