Another fantastic recipe from the Levana Cooks newsletter. Levana Kirschenbaum is the author of the cookbook, Levana Cooks Dairy-Free!

WILD RICE WITH CHESTNUTS

• 2 cups wild rice, soaked in cold water until ready to use (even a few minutes to an hour soaking will be enough)
• 1/3 cup olive oil
• 1 large onion, quartered
• 2 cups dried chestnuts (health food stores)
• 1 teaspoon turmeric
• Large pinch saffron
• Salt and pepper to taste

Heat the oil in a wide bottom pot. In a food processor, coarsely grind the onions, and add to the oil. Fry at medium temperature until very dark. Reserve.

Strain the rice and place in the pot with 8 cups water and all remaining ingredients.  Bring to a boil. Reduce to medium, cover and cook about 1 hour. Add the reserved onions and stir thoroughly. Serve hot.

Note: you might find vacuum-packed steamed chestnuts. In this case, reduce the water to 6 cups, omit the dry chestnuts, add 12 ounces total vacuum-packed chestnuts towards the end of the cooking.

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