Search
by Ingredient

Wild Rice with Chestnuts

Empty starEmpty starEmpty starEmpty starEmpty star

Your rating

Recipe

 

Yield

6 servings

Prep

15 min

Cook

60 min

Ready

75 min
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Low Sodium

Ingredients

Amount Measure Ingredient Features
1 tablespoon vegetable oil
Camera
5 medium shallots
peeled and finely chopped
* Camera
2 Celery celery stalks
finely chopped
* Camera
1 cup wild rice
rinsed
Camera
cup chestnuts
dried and peeled
* Camera
¼ cup currants
dried
2 teaspoons aniseed
Camera
¼ teaspoon sea salt
or to taste
Camera
4 cups water
Camera
1 teaspoon orange zest
finely chopped, or grated
Camera

Ingredients

Amount Measure Ingredient Features
15 ml vegetable oil
Camera
5 medium shallots
peeled and finely chopped
* Camera
2 Celery celery stalks
finely chopped
* Camera
237 ml wild rice
rinsed
Camera
79 ml chestnuts
dried and peeled
* Camera
59 ml currants
dried
1E+1 ml aniseed
Camera
1.3 ml sea salt
or to taste
Camera
946 ml water
Camera
5 ml orange zest
finely chopped, or grated
Camera

Directions

Pressure cooker: 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.

Standard stovetop: Soak the chestnuts overnight.

Drain and reserve the water.

In a heavy 2-quart saucepan, heat the oil.

Add the shallots and celery and sauté for 1 minute.

Add the chestnut soaking liquid plus enough water to equal 3 cups and bring to a boil.

Stir in the rice, reserved chestnuts, currants, aniseed, and salt.

Return to the boil, cover, reduce heat, and simmer until most of the grains have butterflied and almost all the liquid has been absorbed, about 50 minutes.

Let stand, covered, off heat for 10 minutes.

If there is still liquid left in the bottom of the pot, lift out the rice with a slotted spoon.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 193g (6.8 oz)
Amount per Serving
Calories 5636% from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 107mg 4%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 2%
Sugars g
Protein 3g
Vitamin A 2% Vitamin C 16%
Calcium 2% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
 

Email this recipe