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