Cooking Index - Cooking Recipes & IdeasWild Rice With Chestnuts Recipe - Cooking Index

Wild Rice With Chestnuts

Type: Rice
Courses: Side dish
Serves: 6 people

Recipe Ingredients

1 tablespoon 15mlOil
5 tablespoons 75mlShallots - peeled, and (medium)
  Finely chopped
2   Celery ribs - finely chopped
1 cup 160g / 5.6ozWild rice - rinsed
1/3 cup 78mlDried peeled chestnuts
1/4 cup 15g / 0.5ozDried currants
2 teaspoons 10mlAniseed
1/4 teaspoon 1.3mlSea salt - or to taste
4 cups 948mlWater
1 teaspoon 5mlFinely-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.

Recipes from an Ecological Kitchen by Lorna J. Sass


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