Chestnut Wild Rice Pilaf

0
Chestnut Wild Rice Pilaf
 
Prep time
Cook time
Total time
 
Another fantastic recipe from the Levana Cooks newsletter. Levana Kirschenbaum is the author of the cookbook, Levana Cooks Dairy-Free!
Author:
Serves: 6 servings
Ingredients
  • 2 cups wild rice, soaked in cold water until ready to use (even a few minutes to an hour soaking will be enough)
  • ⅓ 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
Instructions
  1. Heat the oil in a wide bottom pot.
  2. In a food processor, coarsely grind the onions, and add to the oil.
  3. Fry at medium temperature until very dark. Reserve.
  4. Strain the rice and place in the pot with 8 cups water and all remaining ingredients.
  5. Bring to a boil.
  6. Reduce to medium, cover and cook about 1 hour.
  7. Add the reserved onions and stir thoroughly.
  8. Serve hot.
Notes
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.

About Author

Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

Leave A Reply

Rate this recipe: