Chestnut Rice Recipes

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CHESTNUT AND WILD RICE PILAF



Chestnut and Wild Rice Pilaf image

Provided by Amy Thielen

Categories     side-dish

Time 1h15m

Yield 8 servings

Number Of Ingredients 11

1/2 cup natural wild rice
Fine sea salt
1 cup basmati rice
7 tablespoons salted butter
2 cups diced celery (from 5 stalks)
2 cups diced sweet onion (from 1 large)
3 cloves garlic, minced
2 teaspoons minced fresh thyme
1/2 cup shelled salted pistachios, crushed
8 ounces fresh chestnuts, roasted, peeled and roughly chopped
2 tablespoons minced fresh parsley

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.

20 BEST WAYS TO USE CHESTNUTS



20 Best Ways to Use Chestnuts image

Provided by insanelygood

Categories     Recipe Roundup

Number Of Ingredients 20

Roasted Chestnuts
Chestnut Soup
Chestnut Pasta with Pork and Cabbage
Marrons Glaces (Candied Chestnuts)
Karyoka (Chocolate Covered Chestnuts)
Chocolate Chip Chestnut Cake
Castagnaccio Pugliese (Chestnut Flour Cake)
Boiled Chestnuts
Roasted Pumpkin Chestnut Soup
Chestnut Cookies
Chestnut Brownies
Brussels Sprouts with Chestnuts
Chestnut Cheesecake
Chestnut Rice
Chestnut Risotto with Butternut Squash
Chestnut Log
Chocolate Chestnut Mousse
Chestnut and Mushroom Casserole
Chestnut Chocolate Truffles
Chestnut Smoothie

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a chestnut recipe in 30 minutes or less!

Nutrition Facts :

CHESTNUT RICE STUFFING



Chestnut Rice Stuffing image

This is the only stuffing I've ever eaten all my life - and the thing is, I have never even wanted to try another! This is my mom's recipe. Mothers give daughters good lessons in life - this is one of the best my mom gave me. I have not provided a cook time - it takes as long as your bird takes, ours always has.

Provided by evelynathens

Categories     Long Grain Rice

Time 20m

Yield 8-10 serving(s)

Number Of Ingredients 12

3 tablespoons butter
1 lb ground beef
1 large onion, chopped fine
1 celery rib, chopped fine
1 1/2 cups long-grain rice
1 turkey liver, chopped fine (optional)
2 Granny Smith apples, peeled and grated coarse
3/4 cup pine nuts
3/4 cup slivered almonds
3/4 cup sultana raisin
1 1/2 teaspoons cinnamon
2 lbs chestnuts, cooked, cleaned and chopped coarse (procedure follows)

Steps:

  • Melt butter in a large saucepan over medium heat, add onion and saute until translucent, about 3 minutes. Turn heat up to high and add ground beef. Cook until meat is browned well, stir in celery and cook 5 minutes longer. Stir in rice and turkey liver and cook 3 minutes. Add all remaining ingredients, season generously with salt and pepper.
  • Your bird is ready to be stuffed!
  • To prepare chestnuts: I do them in the pressure cooker. Rinse chestnuts and put them in the cooker. Add enough water to cover by a good 2 inches and throw in 2 tblsps salt (this will be drained off anyway- but gives the chestnuts better flavour). Boil for 5 minutes (after pressure starts). Turn off heat and leave on element 15 minutes longer. Drain.
  • When cool enough to handle, cut off'nib' with a small, sharp knife and peel. Get the papery stuff off too. This is not so easy- some chestnuts peel easer than others, but they are so good and this is so totally worth it!
  • If you don't have a pressure cooker, you can boil them in a regular pot for about 25 minutes.
  • You could also use the vacuum-packed, cleaned chestnuts available, but I don't know if they'd be as tasty. I would guess that just over 1 lb of cleaned, cooked chestnuts would equal a 2 lb, uncleaned weight.

Nutrition Facts : Calories 722.2, Fat 28.3, SaturatedFat 7.4, Cholesterol 50, Sodium 86.1, Carbohydrate 100, Fiber 3.8, Sugar 13.9, Protein 19.6

WILD RICE CHESTNUT STUFFING



Wild Rice Chestnut Stuffing image

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

12 cups water, divided
2 cups uncooked wild rice
2 teaspoons chicken bouillon granules
2 pounds chestnuts
3 celery ribs, chopped
1 medium onion, chopped
6 tablespoons butter
1 teaspoon rubbed sage
1/2 teaspoon salt
1/2 teaspoon dried thyme

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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