Wild Rice With Chestnuts

Recipe Ingredients

1 tablespoon	15ml	Oil
5 tablespoons	75ml	Shallots - peeled, and (medium)
		Finely chopped
2		Celery ribs - finely chopped
1 cup	160g / 5.6oz	Wild rice - rinsed
1/3 cup	78ml	Dried peeled chestnuts
1/4 cup	15g / 0.5oz	Dried currants
2 teaspoons	10ml	Aniseed
1/4 teaspoon	1.3ml	Sea salt - or to taste
4 cups	948ml	Water
1 teaspoon	5ml	Finely-chopped or grated orange zest

Recipe Instructions

Heat the oil in the cooker. Add the shallots and celery and cook, stirring frequently, until softened slightly, about 1 minute. Stir in the rice, chestnuts, currants, aniseed, salt, and water.

Lock the lid in place and over high heat bring to high pressure. Lower the heat just enough to maintain high pressure and cook for 25 minutes. Allow the pressure to come down naturally or use a quick release method. Remove the lid, tilting it away from you to allow any excess steam to escape. If the rice or chestnuts are not quite cooked, return to high pressure for a few minutes.

Drain (reserving the liquid for stock) and return to the pot. Cover and let steam over low heat for a few minutes to dry out. Fluff up as you stir in the orange peel. Break up chestnuts into 2 to 3 pieces with a fork, if desired.

This recipe yields 6 servings.

Source:
Recipes from an Ecological Kitchen by Lorna J. Sass

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