Reddit mentions of Jiva Organics Raw Organic Cashews (Whole) 2 Pound Bag

Instant Pot Mushroom Wild Rice

Full recipe post with notes here-----> https://veggiechick.com/instant-pot-mushroom-wild-rice/ =)

• 2 tablespoons unsalted vegetable broth
  
• 4 garlic cloves, minced
  
• 1 medium yellow onion, finely diced
  
• 8 ounces mushrooms, thinly sliced (I used cremini, white button or baby bella)
  
• 1 3/4 cups water
  
• 1 1/2 cups wild rice blend (combination of black and basmati rice)
  
• 1 teaspoon Spanish paprika
  
• 1/2 teaspoon salt
  
• 1/4 teaspoon black pepper
  
• 1 teaspoon chopped fresh thyme (or 1/2 teaspoon dried thyme flakes)
  
• 1/2 cup raw cashews
  
• 3 tablespoons nutritional yeast
  
• 1/2 cup unsweetened almond milk
  
  

  INSTRUCTIONS
  

  
  

1. Set Instant Pot to the Sauté function. Add vegetable broth, garlic, onions and mushrooms. Cook for 5 minutes, stirring occasionally, until onions are translucent and soft. Turn the Instant Pot off.
   
2. Add the water, rice, Spanish paprika, salt, black pepper, and thyme. Stir well. Replace the lid, then set the Instant Pot to  Manual/Pressure Cook (at high pressure) for 22 minutes. *Make sure the Instant Pot is set to the “Sealing” position.
   
3. Meanwhile, in a high powdered blender, add the raw cashews and nutritional yeast. Process until fine (powder-like consistency). 
   
4. Once the Instant Pot is done cooking (the time has elapsed), let the pressure release naturally (about 15-20 minutes). When ready, open the lid, add the cashew powder and almond milk and stir well. Add salt and pepper to taste. Keep this dish in an airtight container in the fridge for up 5-6 days. Makes roughly 4 (1-cup) servings.