Wild Rice With Chestnuts

* Exported from MasterCook *

WILD RICE WITH CHESTNUTS

Recipe By : Recipes from an Ecological Kitchen - by Lorna J. Sass
Serving Size : 6 Preparation Time :0:00
Categories : Rice Vegan

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon Oil
5 medium Shallots -- peel, finely chop
2 Celery ribs -- finely chopped
1 cup Wild rice -- rinsed
1/3 cup chestnuts -- dried & peeled
1/4 cup Dried currants
2 teaspoons anise seed
1/4 teaspoon Sea salt -- or to taste
4 cups Water
1 teaspoon orange zest -- finely chopped
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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