Wild Rice With Chestnuts

* Exported from MasterCook *

WILD RICE WITH CHESTNUTS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetarian Rice

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 t 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 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 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.

Source: Recipes from an Ecological Kitchen - by Lorna
J. Sass ISBN: 0-688-10051-1 Typed by Karen Mintzias



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