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The Whole Foods Kosher kitchen

Wild Rice with Mushrooms and Chestnuts Recipe

Posted on 17th of November, 2010 by Lévana

Wild Rice with Mushrooms and Chestnuts Recipe

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, to encourage 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!


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


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.

image via saladpride.blogspot

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

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