A vegan take on Chicken and Rice casserole, this hearty and meaty dish can be prepared with either rice or farro, in either the oven or the crock-pot.
Place cashew pieces into a bowl of hot water for at least 10 minutes.
Place rice or farro and mushrooms into the slow cooker.
In a high-speed blender, blend all the remaining ingredients: drained, soaked cashews; water, broth, onion flakes and spices. This is your "cream of chicken soup." If you don't have a high-speed blender, a bullet or other powerful chopper might work. Use whatever can grind the cashews the smoothest possible cream. You don't want any chunks of cashews.
Stir cashew mixture into rice and mushrooms. Stir until well-mixed.
Cook on high for 3-4 hours or on low for 6 hours. Times may vary according to your slow cooker, but the rice or farro should be cooked and the water mostly absorbed. Let cool about 20 minutes, ideally. Salt and pepper to taste.
Follow instructions above, except mix everything in a 13 x 9 pan. Cook, covered with foil, for 60-70 minutes at 350 degrees. Let cool 20 minutes for the rice or farro to continue absorbing the liquid.
Cook farro or rice on the stove in advance by combining 1.5 cups farro, 2 cups broth and 2 cups water in a pot (or 1 cup rice and 2 cups broth). Bring to a boil, then let cook on low for 25-30 minutes until soft and chewy.
In a blender, combine 1 cup broth, cashews, spices. Stir cooked farro, cashew sauce, and mushrooms together and spread in a 9x13 inch pan. When ready to bake, let bake at 350 until heated through, about 20-30 minutes.
If you don't have a high-speed blender, blender cups, bullet, or something similar that is powerful, you might need to wait to make this recipe, as it's pretty necessary to make the cashew sauce.