Wild rice with chestnuts
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Wild rice with chestnuts
  Rice    Chestnuts    Side dish    Vegan  
Last updated 6/12/2012 1:02:34 AM. Recipe ID 26170. Report a problem with this recipe.
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      Title: Wild rice with chestnuts
 Categories: Side dish, Vegan, Sass
      Yield: 6 servings
      1 tb Oil
      5 md Shallots
           - peeled and finely chopped
      2    Celery ribs; finely chopped
      1 c  Wild rice; rinsed
    1/3 c  Dried, peeled chestnuts
    1/4 c  Dried currants
      2 ts Aniseed
    1/4 ts Sea salt; or to taste
      4 c  Water
      1 ts Finely chopped orange zest
           -OR- grated
  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
  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 saute for 1 minute.  Add the chestnut soaking
  liqiud 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.

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Recipe ID 26170 (Apr 03, 2005)

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