CHESTNUT RICE
For ZWT6. From Japanese Cooking (Emi Kazuko). Kuri is the Japanese variety of chestnut. They're available at asian stores. Try to get Japanese short grain rice if you can. It cooks differently from American versions. If you can't, just keep an eye on it so that it finishes cooking correctly.
Provided by Abi Fae
Categories Short Grain Rice
Time 35m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Wash the rice well, until the water runs clear. Leave to drain for one hour in strainer. Place rice in a deep pan.
- Cut chestnuts in half and rinse in cold water. Place on top of the rice.
- Dissolve the salt in 1/2 pint (1 1/4 cups) water and pour over rice. Add more water if necessary. The rice needs fully covered. Add the sake or wine.
- Cover and cook over high heat until it begins to bubble. Lower the heat and simmer for 10 more minutes, until the water is absorbed. Up in Colorado that takes quite a bit longer.
- Leave to stand, still covered, for 15 minutes, then mix the chestnuts into the rice. Try to not break up the chestnuts.
- Garnish with black sesame seeds.
Nutrition Facts : Calories 243.6, Fat 1.3, SaturatedFat 0.2, Sodium 582.6, Carbohydrate 51.2, Fiber 1.6, Protein 4
CHESTNUT AND WILD RICE PILAF
Steps:
- Put the wild rice in a fine-mesh sieve and rinse it under cold running water, swishing the rice with your hands until the water runs clear. Transfer the rice to a medium bowl and add water to cover. Pour off any black bits or floating kernels, and then pour the rice back into the sieve to drain.
- Cook the rices separately: Combine the wild rice with 1/4 teaspoon salt and 1 cup water in a small saucepan. Bring to a simmer, cover tightly, reduce the heat to low and steam until the rice is tender and curling into a C shape, 20 to 25 minutes.
- At the same time, combine the basmati rice, 1/2 teaspoon salt and 1 3/4 cups water in another small saucepan. Bring to a simmer, cover tightly, reduce the heat to low, and steam until the rice is tender, 25 minutes.
- Combine the rices in a large bowl and cover tightly.
- Cook the vegetable base: Heat the butter in a large skillet over medium heat. Add the celery and onion and cook, stirring often, until the vegetables are limp but still bright, about 10 minutes. Add the garlic and thyme, and cook for 5 minutes.
- Pour the vegetables over the rice, scraping the pan for the juices, and stir to combine. Add the pistachios, chestnuts and parsley and mix thoroughly. Serve hot.
WATER CHESTNUT RICE
Make and share this Water Chestnut Rice recipe from Food.com.
Provided by Bokenpop aka Mad
Categories South African
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Soak orange peel and apricots in wine.
- Bring 5 cups of water to the boil. I find the water to rice ratio is usually 3:1 for brown and 2:1 for white. Your brand may be different so follow the guidelines for water quantity for boiling the brand you are using.
- Add bouillon cubes to the boil and add brown rice only.
- Boil brown rice for 20 minutes and then add white rice.
- Reduce heat and cook for another 20 minutes or until rice is tender.
- Drain rice and combine with all other ingredients.
Nutrition Facts : Calories 302.7, Fat 1.4, SaturatedFat 0.3, Cholesterol 0.2, Sodium 265, Carbohydrate 65.2, Fiber 4.8, Sugar 7.9, Protein 6
WILD RICE CHESTNUT STUFFING
If you're a fan of rice stuffing and nuts, you'll love this flavorful version featuring chestnuts. The recipe yields enough to stuff a 10- to 12-pound turkey.-Mildred Sherrer, Roanoke, Texas
Provided by Taste of Home
Categories Side Dishes
Time 1h40m
Yield 10 cups (enough to stuff one 10- to 12-pound turkey).
Number Of Ingredients 10
Steps:
- In a large saucepan, bring 4 cups water, rice and bouillon to a boil. Reduce heat; cover and simmer for 50-60 minutes or until rice is tender., Meanwhile, with a small sharp knife, score an "X" on the flat side of each chestnut, being careful not to cut through the nutmeat. In a Dutch oven, bring the remaining water to a boil. Add chestnuts. Return to a boil; cook, uncovered, for 15 minutes. Drain and return chestnuts to the pan; cover and keep warm. With a kitchen towel or pot holder, remove one or two chestnuts at a time. Peel and discard outer shell and inner skin. Coarsely chop nutmeats. , Drain the wild rice. In a large skillet, saute celery and onion in butter until tender. Gently stir in the sage, salt, thyme, rice and nuts. Spoon into a greased 3-qt. baking dish. Cover and bake at 325° for 40-50 minutes or until heated through.
Nutrition Facts : Calories 268 calories, Fat 7g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 283mg sodium, Carbohydrate 47g carbohydrate (6g sugars, Fiber 6g fiber), Protein 5g protein.
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- If using fresh chestnuts place in a pot of water. Bring to a boil. Once the water has boiled, turn off the heat, cover, and let the chestnuts sit in the hot water for 30 minutes to soften the shells. Drain. When cool enough to handle, but while still warm, use a sharp knife to crack open the chestnuts. Peel and discard the shells. Put the chestnuts in a plastic sealable bag with the sugar. Massage the chestnuts and freeze for 4 hours. Rinse once ready to use. (See Ann''s Tip)
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- Put rice in a large bowl. Gently wash the rice with cold water and discard water. Repeat this process about 3-4 times until water becomes almost translucent. Let the rice soak in water for 30 minutes. Transfer the rice into a sieve and drain for 15 minutes.
- Bring a medium pot of water to a boil. Put chestnuts in boiling water, cover with the lid, and turn off the heat. Set aside for 30 minutes and drain (It’s easier to peel when they are still warm).
- Using a knife, make an incision around the edge where the flat surface and bottom of a chestnut meets. Then start peeling the shell.
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