Wild Rice with Mushrooms and Chestnuts Recipe

Posted on 17th of November, 2010 by Lévana

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!

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:

Soak the rice in water to cover for about 1 hour, then drain

Meanwhile heat the oil in a large skillet, and add the mushrooms and shallots, and sauté until most liquids evaporate. Add all but last ingredient, plus 9 cups water, and bring to a boil. 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.

Filed under: Chestnut Recipes, Gluten Free Recipes, Kosher Natural Foods, Kosher Recipes, Kosher Whole Foods Recipes, Natural Foods Recipes, Recipes, Shitaki Recipes, Vegetarian Recipes, Wild Rice Recipes