Chestnut Wild Rice Pilaf

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!
Serves: 6 servings
  • 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
  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.
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, 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.

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