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Wild Rice with Mushrooms and Chestnuts Recipe

 

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Wild Rice with Mushrooms and Chestnuts Recipe
 

 

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Recipe

Wild Rice with Mushrooms and Chestnuts Recipe

You are in for a treat! Perfect with roast turkey. Whatever dish you might be making with wild rice, I always recommend a brief soak before cooking, which encourages the opening of the grain, which wild rice is so prized for. Vacuum-packed chestnuts are ideal year-round, as they are not only delicious, but they are fully cooked and peeled, saving you the pesky task of peeling them yourself!

Times

  • Ready Time : 0 min

Servings

12

Ingredients

  • 3 cups wild rice
  • ¼ cup olive oil
  • 1 ½ pounds shitaki, caps only, sliced
  • 4 shallots, thinly sliced
  • 6 bay leaves, or 1 teaspoon ground
  • 1 teaspoon turmeric
  • Salt and pepper to taste
  • 1 6- oz bag or 2 3-oz bags vacuum-packed chestnuts, crumbled

Directions

Preparation

1 Soak the rice in water to cover for about 1 hour, then drain
2 Meanwhile heat the oil in a large skillet, and add the mushrooms and shallots, and sauté until most liquids evaporate.
3 Add all but last ingredient, plus 9 cups water, and bring to a boil. Cook 45 minutes. Stir in the chestnuts, and cook a few more minutes, until the rice grains open slightly, exposing their white “buds”. Serve hot.

Special instructions

You are in for a treat! Perfect with roast turkey. Whatever dish you might be making with wild rice, I always recommend a brief soak before cooking, which encourages the opening of the grain, which wild rice is so prized for. Vacuum-packed chestnuts are ideal year-round, as they are not only delicious, but they are fully cooked and peeled, saving you the pesky task of peeling them yourself!

Source:

levanacooks

About Levana Kirschenbaum

avatar

Lévana Kirschenbaum was co-owner of Levana Restaurant on Manhattan’s Upper West Side (alas, recently closed after thirty two years), and the pioneer in Kosher upscale dining. She is a cooking teacher and cookbook author, and gets countless devoted fans for her fearless, practical and nutritious approach to cooking. She gives weekly cooking demos, and gets cooking demo engagements around the country. She has published "Levana's Table: Kosher Cooking for Everyone", "Levana Cooks Dairy-Free!”, and a book-dvd set based on her demo series called "In Short Order”. She has just published her latest cookbook: “The Whole Foods Kosher Kitchen: Glorious Meals Pure and Simple”. She is launching a line of all-natural spelt desserts, called, what else, Lévana. Her weekly cooking demos take place at her apartment on Manhattan’s Upper West Side: Get ready for dinner and a show! Go onto her website to find out more about her demos, cookbooks, desserts, and entertaining stories at www.levanacooks.com

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