Water Chestnut Rice Recipe 4

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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.

WATER CHESTNUT RICE RECIPE - (4/5)



WATER CHESTNUT RICE Recipe - (4/5) image

Provided by margiekyle

Number Of Ingredients 7

1 CAN WATER CHESTNUTS, CHOPPED
1 STICK OF BUTTER
1 CAN OF CAMPBELL'S FRENCH ONION SOUP AND 1/2 CAN WATER
1 SMALL CAN MUSHROOMS, STEMS AND PIECES
DASH SALT AND PEPPER
1 CUP RICE - NOT MINUTE RICE, UNCLE BEN'S IS BEST
1 ONION, CHOPPED

Steps:

  • MELT BUTTER IN BAKING DISH IN OVEN (PREHEATED TO 325) AND AFTER BUTTER IS MELTED, ADD REST OF INGREDIENTS. BAKE FOR ONE HOUR AT 325 COVERED. CHECK AFTER 40-45 MINUTES AND IF DRY, ADD A LITTLE MORE WATER.

CHESTNUT RICE



Chestnut Rice image

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

1 cup short-grain rice
3 1/2 ounces fresh chestnuts, shelled and peeled or 5 ounces cooked peeled chestnuts
1 teaspoon sea salt
1 1/2 tablespoons sake or 1 1/2 tablespoons white wine
2 teaspoons black sesame seeds, toasted

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

WATER CHESTNUT RICE



Water Chestnut Rice image

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

1/2 cup orange rind, finely chopped
1/2 cup dried apricot, finely chopped
1/4 cup dry white wine
5 cups water
2 chicken bouillon cubes
1 cup brown rice
1 cup white rice
1/2 teaspoon turmeric
140 g water chestnuts, drained
1/4 cup parsley, chopped
6 spring onions, chopped

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

FRIED RICE WITH BACON, SCALLIONS, AND WATER CHESTNUTS



Fried Rice with Bacon, Scallions, and Water Chestnuts image

Provided by Susan Ueki

Categories     Pork     Rice     Vegetable     Side     Sauté     Stir-Fry     Quick & Easy     Bacon     Fall     Winter     Soy Sauce     Gourmet     Pasadena     California     Dairy Free     Peanut Free     No Sugar Added

Yield Serves 2 to 4 as a side dish

Number Of Ingredients 10

3 bacon slices
1 large carrot
1 celery rib
4 scallions
half an 8-ounce can water chestnuts
2 tablespoons soy sauce
2 tablespoons oyster sauce
1 teaspoon Worcestershire sauce
cayenne to taste
3 cups cooked white rice (preferably medium-grain)

Steps:

  • Cut bacon crosswise into 1/2-inch pieces. Finely dice carrot and celery. Thinly slice scallions. Rinse and drain water chestnuts and finely chop.
  • In a large nonstick skillet cook bacon over moderately low heat, stirring, until almost crisp. Add carrot and celery and cook over moderate heat, stirring, until vegetables are crisp-tender. Add scallions and water chestnuts and cook, stirring, until scallions are softened. Stir in remaining ingredients and salt and pepper to taste and cook, stirring, until mixture is combined well and heated through, 3 to 5 minutes.

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