Instructions

1. Soak the cashews for the sauce for 2 hours in 2 cups of water. Drain.

Infused rice:

1. In a medium pot, bring the vegetable broth to a boil. Add the rice, coconut aminos or tamari, bay leaf and thyme and reduce the heat to medium-low. Cover and allow it to cook until all liquid is absorbed, about 25-30 minutes.*

Vegetables

1. In a pan, heat 1/4 cup vegetable broth or water until warm. Add leek and mushrooms, and cook until the leeks are transparent. Add in the carrots, celery, sage. Cover, and let cook until all vegetables are tender, opening it and stirring a few times. Season it with pepper to taste.

Sauce

1. In a high speed blender, combine all of the sauce ingredients and process until smooth.

Combination

1. Preheat oven to 350F.
2. Mix rice and vegetables in a large baking dish/ Pour the sauce over and mix until everything is covered.
3. Bake, covered, for 25 minutes.*
4. Remove from the oven and cool 10 minutes before serving.