Wild Rice with Chestnuts
19
Nov
Nov
[cooked-sharing]
Yields4 Servings
1 ½ cups Wild Rice
Salt
1 tbsp Light Olive Oil
2 cups Diced Celery, about 5 stalks
1 Large Vidalia Onion, diced
3 Cloves Garlilc, minced
2 tsp Minced Fresh Thyme, or 1/2 tsp dried
½ cup Shelled Salted Pistachios, crushed
8 oz Chestnuts, roasted, roughly chopped (I use bagged)
2 tbsp Minced Fresh Parsley
1
Combine the wild rice with 2 teaspoons salt and 3 cup water in a small saucepan. Bring to a simmer, cover tightly, and reduce the heat to low and steam until the rice is tender and curling into a C shape, and all the water is absorbed, 20 to 25 Minutes.
2
Heat the oil in a large skillet over medium heat. Add the celery and onion and cook, stirring often, until the vegetables are limp but still bright, about 10 Minutes. Add the garlic and thyme, and cook for 5 Minutes.
3
Pour the vegetables over the rice, scraping the pan for the juices, and stir to combine. Add the pistachios, chestnuts and parsley and mix thoroughly. Serve hot.
CategoryRecipes, Vegetables And Side Dishes
Ingredients
1 ½ cups Wild Rice
Salt
1 tbsp Light Olive Oil
2 cups Diced Celery, about 5 stalks
1 Large Vidalia Onion, diced
3 Cloves Garlilc, minced
2 tsp Minced Fresh Thyme, or 1/2 tsp dried
½ cup Shelled Salted Pistachios, crushed
8 oz Chestnuts, roasted, roughly chopped (I use bagged)
2 tbsp Minced Fresh Parsley