2020-08-13 / test@t

Rice with chestnuts

Rice with chestnuts is not a dish for every day. But there is nothing prohibitively complicated in it: firstly, peeled chestnut kernels in vacuum packaging can be found in the supermarket all year round. Secondly, it is even easier to handle chestnuts in the kitchen than ordinary potatoes.

Ingredients

120 g wild rice
salt
640 ml water
230 g basmati rice
6 tbsp butter
5 stalks of celery
1 onion
3 cloves of garlic
2 tsp fresh thyme
8 tbsp chopped pistachios
230 g pre-roasted and peeled chestnuts
2 tbsp chopped parsley

STEP-BY-STEP COOKING RECIPE

Step 1

Mix wild rice with 1/4 tsp. salt and 240 ml of water in a saucepan. Place over medium heat, cover and simmer for 20-25 minutes.

Step 2

Separately mix basmati rice with 1/2 tsp. salt and 400 ml of water. Place over medium heat, cover and simmer for 25 minutes.

Step 3

Mix wild rice and basmati.

Step 4

Heat oil in a large skillet over medium heat. Add thinly chopped celery and onions. Cook, stirring frequently, until vegetables are tender, about 10 minutes. Add chopped garlic and thyme leaves and continue cooking, stirring occasionally, for another 5 minutes.

Step 5

Add pistachios, parsley and chopped chestnuts to cooked rice, stir.

Cooking time

40m

Servings

Catalog