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.
ROAST CHESTNUT AND WILD RICE SOUP WITH ONION TOASTS
Provided by R. W. Apple Jr.
Categories dinner, soups and stews, appetizer
Time 1h15m
Yield 10 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Using a sharp knife and a kitchen mallet, lightly tap an X into the flat side of each chestnut. Place chestnuts in a single layer on a baking sheet, cut side up. Roast until the shells begin to peel back, about 15 minutes. Cool, peel and set aside.
- In a 6-quart soup pot over low heat, melt butter until it foams. Add onion, and saute until translucent, about 3 minutes. Add garlic and shallots; saute 2 more minutes.
- Add chestnuts, wild rice, bay leaves and stock to pot. Bring to a boil. Reduce heat to medium-low, and simmer until chestnuts are tender, about 15 minutes. Add cream, return to a simmer and remove from heat.
- Add thyme, and salt and pepper to taste. Using a blender, puree half of the soup. Return puree to the pot, adjust seasonings, and serve topped with onion toasts.
Nutrition Facts : @context http, Calories 414, UnsaturatedFat 9 grams, Carbohydrate 40 grams, Fat 25 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 15 grams, Sodium 832 milligrams, Sugar 7 grams, TransFat 0 grams
ROASTED CHESTNUT SOUP
Steps:
- If you have skinned chestnuts, proceed to step 2. If your chestnuts still have their skins, preheat the oven to 350°F. Use a sharp (preferably curved) paring knife to make an X on their flat sides. Roast them in one layer in a baking pan for 10 to 15 minutes, or until their skins begin to open away from the meat. They will then be easy to peel; remove both outer and inner skins while they are warm. (The peeled chestnuts will cook faster if you chop them roughly, but it isn't necessary.)
- Meanwhile (if you have skinned chestnuts, start here), put the olive oil or butter in a deep skillet or casserole over medium heat. A couple of minutes later, add the celery, onion, and a good sprinkling of salt and pepper and cook, stirring occasionally, until the onion is translucent, about 10 minutes. Add the stock and the chestnuts, bring to a boil, and partially cover. Adjust the heat so that the mixture simmers and cook until the chestnuts are mushy, about 30 minutes.
- Carefully puree the soup in a blender (if you are not in a hurry, cool it slightly first for extra caution). Measure and add water to make 6 cups of liquid. Reheat, adjust the seasoning if necessary, garnish with celery leaves or parsley, and serve.
- Variations
- I like to elaborate on this soup in two ways, depending on what I've got in the fridge and whether meat eaters are coming to dinner:
- Chestnut Soup with Bacon: Start by rendering 1/4 cup or so of diced slab bacon; scoop out the solids and reserve them for garnish, then sauté the celery and onion in the rendered fat and proceed as directed.
- Chestnut Soup with Shiitakes: Garnish the soup with a cup or so of shiitake mushrooms (caps only), sliced and sautéed in butter or oil until crisp.
ROAST GOOSE WITH WILD RICE-CHESTNUT STUFFING
This is one way Christmas dinner was prepared in Dicken's day! Adapted from YANKEE MAGAZINE. Cooking time includes about 1 1/2 hours for rice to cook and cool. (I used a wild rice blend I found in bulk) Canned chestnuts can be found in specialty stores. Make sure they are NOT packed in syrup! The original recipe did not pierce skin and fat, which I did to help "drain" off excess grease. It also said to put whole goose on serving platter and garnish with pine sprigs and sliced blood oranges, but I find it messy to try to carve at the table and dig stuffing out to serve. If you are more adventuresome, serve this way :) NOTE: 'Zaar will not let me put in "1 10-12 lb. goose" so it comes up "10 lbs. geese"
Provided by Outta Here
Categories Goose
Time 6h40m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Cooked wild rice according to package instructions (you should have about 4 cups cooked). Set aside to cool.
- Preheat oven to 350ºF.
- Remove giblets from goose. Remove loose fat from around cavity openings. Discard or reserve for another use.
- Prick skin and fat with a skewer in several places, being careful not to pierce meat.
- Sprinkle goose inside and out with salt and pepper. Rub with orange zest.
- Fry bacon in a skillet until crisp. Add onion, celery and parsley and sauté 5 minutes.
- Stir in chestnuts, cooked rice and herbs. Season to taste with salt.
- Stuff goose with this mixture. "Sew" cavity shut with skewers and cotton twine. (do not stuff goose until ready to roast).
- Place goose breast side up on a rack in a shallow roasting pan. Roast about 20 minutes per pound. (if skin begins to brown too much, cover loosely with foil.).
- Remove to cutting board and let rest 15 minutes.
- Remove stuffing to a bowl and carve goose.
ROASTED CHESTNUT SOUP
I found the basis for this soup on another website but didn't have all the ingredients called for so I adapted it to suit my less gourmet pantry. I was pleasantly surprised when my non-gourmet pantry turned out this gourmet quality soup! This soup is perfect for an autumn or winter day. I use it as a 1st course for Thanksgiving dinner. It is a savory, slightly sweet soup that will give you a new appreciation for the American chestnut.
Provided by LIer4064
Categories Chowders
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Roast chestnuts in a 375 degree oven for 20 to 25 minutes. Whether you're using fresh, canned or vacuum packed chestnuts you still need to do this step.
- While chestnuts are roasting, heat oil in 4 quart pot over medium high heat. Add butter. Allow oil and butter to melt together. Add in onions, carrots, celery and saute for 8 to 10 minutes until they are softened. Add soy sauce and chestnuts. Cook for 2-3 minutes over medium high heat. Stir frequently. Add water. Bring to a simmer. Leave uncovered and continue simmering for 25 to 30 minutes or until the vegetables are soft. Add parsley and sage.
- Using an immersion or standard blender, puree soup. After pureeing the soup you can stir in the wine if you'd like. Serve!
Nutrition Facts : Calories 127.6, Fat 8.9, SaturatedFat 2.2, Cholesterol 5, Sodium 325.6, Carbohydrate 11.5, Fiber 2.8, Sugar 4.9, Protein 1.8
ROASTED ONION SOUP WITH GOAT'S CHEESE TOASTS
Roasting the onions gives the soup a rich caramelised flavour that really hits the spot on a chilly day
Provided by Mary Cadogan
Categories Dinner, Lunch, Main course, Soup, Starter
Time 1h25m
Number Of Ingredients 8
Steps:
- Heat oven to 200C/180C fan/gas 6. Put the onions in a roasting tin with the oil, salt and pepper. Give it a good stir, then roast for 45 mins, stirring halfway through, until the onions are tinged brown, but not burnt.
- Tip the onions into a large pan with the stock, mustard and Marmite. Bring to the boil and simmer for 15 mins, then stir in the parsley. Toast 4 of the bread slices then scatter on the cheese. Ladle the soup into bowls, pop a toast into each and serve with the extra slices of bread on the side.
Nutrition Facts : Calories 454 calories, Fat 18 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 16 grams sugar, Fiber 6 grams fiber, Protein 15 grams protein, Sodium 2.33 milligram of sodium
More about "roast chestnut and wild rice soup with onion toasts recipes"
ROASTED CHESTNUT SOUP WITH THYME CREAM RECIPE
From myrecipes.com
LEFTOVER ROAST BEEF AND WILD RICE SOUP - FAMILY FOOD …
From thefamilyfoodkitchen.com
WILD RICE AND ONION SOUP - OLDWAYS
From oldwayspt.org
WILD RICE WITH CHESTNUTS AND CRANBERRIES RECIPE
From leitesculinaria.com
CHEESY WILD RICE SOUP RECIPE - RECIPETIPS.COM
From recipetips.com
CHESTNUT SOUP (MARONENSUPPE) WITH STILTON TOASTS
From kitchenfrau.com
WILD RICE AND CHESTNUT STUFFING - GOOD HOUSEKEEPING
From goodhousekeeping.com
ROASTED CHESTNUT SOUP RECIPE - MAGGIE POND | FOOD & WINE
From foodandwine.com
DICKENS-STYLE CHESTNUT AND WILD RICE STUFFING, A CLASSIC CHRISTMAS ...
From thetasteplace.com
ROAST CHESTNUT AND WILD RICE SOUP WITH ONION TOASTS
From plain.recipes
RECIPES | TNT WILD RICE
From tntwildrice.com
ROAST GOOSE WITH WILD RICE CHESTNUT STUFFING FOOD
From wikifoodhub.com
ROASTED CHESTNUT SOUP WITH SAGE AND WILD RICE
From grainworks.com
WILD RICE AND ONION SOUP | THE WHOLE GRAINS COUNCIL
From wholegrainscouncil.org
ROASTED CHESTNUT SOUP RECIPE WITH WILD MUSHROOMS
From foodnewsnews.com
WILD RICE WITH ROASTED BUTTERED ONIONS - SAVEUR
From saveur.com
VEGETARIAN AND VEGAN ROASTED CHESTNUT SOUP RECIPE
From thespruceeats.com
RECIPE: CHESTNUT AND WILD RICE BISQUE
From mealsteps.com
WILD RICE RECIPES - NYT COOKING
From cooking.nytimes.com
CHESTNUTS WILD RICE - RECIPES | COOKS.COM
From cooks.com
ROAST GOOSE WITH WILD RICE-CHESTNUT STUFFING - GLUTEN FREE RECIPES
From fooddiez.com
20 WILD RICE SOUP IDEAS | COOKING RECIPES, CHICKEN VEGETABLE SOUP ...
From pinterest.com
WILD RICE WITH CHESTNUTS - THE VEGGIE TABLE
From theveggietable.com
SPINACH SOUP WITH WILD GARLIC TOASTS RECIPE - FOOD NEWS
From foodnewsnews.com
ROAST GOOSE WITH WILD RICE-CHESTNUT STUFFING RECIPE
From recipezazz.com
RICE WITH CHESTNUTS, A STEP BY STEP RECIPE WITH A PHOTO
From 1000worldrecipes.com
DRESSING CHESTNUTS WILD RICE - RECIPES - PAGE 2 | COOKS.COM
From cooks.com
ROASTED CHESTNUT AND MUSHROOM SOUP - MADELEINE SHAW
From madeleineshaw.com
ROASTED CHESTNUT AND MUSHROOM SOUP – THE TASTY CHILLI
From thetastychilli.com
ROAST CHESTNUT AND WILD RICE SOUP WITH ONION TOASTS
From diningandcooking.com
CHESTNUT ONION SOUP - HAVOC IN THE KITCHEN
From havocinthekitchen.com
CHEF DE CUISINE: RECIPE: WILD RICE AND CHESTNUT DRESSING
From chefdecuisine.com
ROAST GOOSE WITH WILD RICE-CHESTNUT STUFFING - GLUTEN FREE RECIPES
From fooddiez.com
OVEN-ROASTED CHESTNUTS RECIPE - THE SPRUCE EATS
From thespruceeats.com
VIDALIA ONION SOUP WITH WILD RICE - SMITTEN KITCHEN
From smittenkitchen.com
LEFT OVER ROAST BEEF & WILD RICE SOUP RECIPE | SPARKRECIPES
From recipes.sparkpeople.com
ROAST GOOSE WITH WILD RICE-CHESTNUT STUFFING RECIPE - FOOD.COM
From pinterest.nz
WILD RICE WITH MUSHROOMS AND CHESTNUTS RECIPE - JAMIE GELLER
From jamiegeller.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love