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!
Wild Rice with Mushrooms and Chestnuts Recipe
Servings
12 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
Instructions
- 1 Soak the rice in water to cover for about 1 hour, then drain2 Meanwhile heat the oil in a large skillet 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. Cover pot and bring to a simmer. 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.
- Source: levanacooks
So glad you enjoyed it, I wonder if it would work with the tricolor rice that is a bit cheaper here.
An interesting idea – I may just try that in a couple of weeks and let you know. I normally look at a recipe and then change everything but this one I followed to a T and glad I did.
I tried this last Shabbos and thought only my husband and I would enjoy it as the others are not wild rice fans, but it was delicious! It will become a favorite by us – (at least it would if wild rice wasn’t so expensive in Israel)
Levana, i just made this for the first time. Supernaturally aromatic! and delicious, with great texture. For a vegan, this would be a first-rate main. Washing a pound and a half of shiitake, and separating the stems to save for soup, was an Augaean task, but the result was worth it.
Yes, cover and bring to a simmer
Pot covered while cooking?