Chestnuts with Rice

Boiled chestnuts and sauteed mushrooms in a light white wine gravy spooned over rice. Simple, earthy, and surprisingly filling for something this quick to put together.

The sauce starts with a classic roux: saute onions and mushrooms until browned, stir in a teaspoon of flour, then gradually add stock while stirring until smooth. That small amount of flour thickens the sauce just enough to coat the chestnuts without making it heavy. The white wine goes in last and brings the whole dish to a boil, giving the gravy a bright acidity that cuts through the richness of the chestnuts.

This is a great vegetarian main or a side dish alongside roasted poultry during the fall and winter months when chestnuts are in season.

Kitchen Tips

• Use pre-peeled boiled or roasted chestnuts to save time. Peeling raw chestnuts is tedious work.
• Brown the mushrooms properly before adding flour. If they’re just steamed and pale, you lose out on all that caramelized flavor.
• Add the stock gradually while stirring. Dumping it in all at once creates lumps in the roux.
• Bring to a boil after adding the wine, but don’t let it simmer too long or the sauce reduces and gets too thick.

Variations

• Use vegetable stock to keep this fully vegetarian, or chicken stock for a richer flavor.
• Add fresh thyme or rosemary with the onions for an herby depth.
• Swap rice for egg noodles or mashed potatoes as the base.