This chestnut wild rice pilaf recipe was originally shared with us by Levana Kirschenbaum, founder of Levana Cooks and author of several kosher cookbooks. Please note that Levana’s photo shows a wild rice blend, but her recipe uses just wild rice. If you opt for a wild rice blend, reduce the water to about 1/2 cup more than the package directions call for.
Special Diet Notes: Chestnut Wild Rice Pilaf
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, soy-free, vegan, plant-based, and vegetarian.
- Soak the rice in cold water for 30 to 60 minutes.
- In a food processor, coarsely grind the onions. You can alternatively mince them with a knife.
- Heat the oil in a wide skillet over medium heat. Add the onion and saute until very dark, about 5 minutes.
- Drain the rice and place it in a pot with 8 cups water. Add the chestnuts, turmeric, and saffron. Bring the water to a boil.
- Reduce the heat to medium-low, cover, and cook the rice for about 1 hour. Remove from the heat and let sit for 5 minutes.
- Add the reserved onions to the rice and stir to combine. Season with salt and pepper.