Wild Rice with Mushrooms and Chestnuts Recipe
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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
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:
About Levana Kirschenbaum
Posted in
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Pareve , Side Dish , Rosh Hashanah, Sukkot, Thanksgiving , Gluten Free, Vegan ,
About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
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