It’s not hard to see why this dish represents comfort food for people of many different backgrounds. Its creamy, savory goodness is always a hit!
1. Place the cashews in a small bowl and cover with 1 cup water. Set aside to soak for 30 minutes.
2. Place the potatoes in a large saucepan and add cold water to cover. Bring to a boil over high heat, then reduce the heat to medium and cook until the potatoes are very tender when pierced with the tip of a sharp knife, about 20 minutes. Drain thoroughly and set aside to cool.
3. Meanwhile, in a saucepan, combine the rice, mushrooms, and vegetable broth. Bring to a boil over medium-high heat, then reduce the heat to medium and simmer until the mushrooms are tender, about 10 minutes. Remove from the heat and let cool slightly. Carefully transfer the mixture to a blender or food processor and blend until smooth. (Alternatively, leave the mixture in the pan and use an immersion blender to blend until smooth.)
4. If necessary, return the mixture to the pan. Add the sage, marjoram, thyme, garlic, lime juice, ⅛ teaspoon of the pepper, and salt to taste. Cook over medium heat for 10 minutes to blend the flavors. Cover to keep the gravy warm and set aside.
5. Transfer the cashews and their soaking water to a clean blender. Add a pinch of salt and the remaining ¼ teaspoon pepper and blend until smooth. Pour the cashew cream over the potatoes and use a potato masher or handheld electric mixer to mash well. Taste and adjust the seasoning.
6. Serve the mashed potatoes topped with the gravy.
How to Cook Brown Rice
Place the rinsed rice in a medium saucepan and add 2¼ times as much water as there is rice. Thus for 1 cup rice add 2¼ cups water.
Bring to a boil over high heat. Reduce the heat to low, cover the pan, and simmer for 45 minutes. Remove the pan from the heat and let stand, covered, for 5 to 10 minutes. Fluff with a fork before serving or using in another recipe.
The cooked yield will be roughly three times the amount of dry rice. Thus 1 cup uncooked rice will yield about 3 cups cooked.
Photo by Keepin’ it Kind