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Wild Rice
and Chestnut Stuffing
from Karen C.
Greenlee - Atlanta, Georgia, USA
Serving Size: 8
- 1/2 pound chestnuts
- 1 quart vegetable stock
- 1 1/2 cups wild rice
- Salt to taste
- 2 tbsp olive oil
- 1 onion or 3 large shallots -- chopped
- 3 garlic cloves -- minced or put through a press
- 1/2 pound mushrooms -- trimmed, cleaned and sliced
- 2 tsp unsalted butter
- 5 tbsp dry sherry
- 1/2 tsp. crumbled dried thyme
- Freshly ground pepper to taste
- 1/2 cup chopped fresh parsley -- approximately
- 3 tbsp chopped fresh sage
To roast the chestnuts:
There are lot of ways to roast chestnuts; the easiest is the following:
Preheat oven to 425 degrees.
Using sharp knife, cut an incision in the shape of an X on the flat
side of the chestnuts.
(You need to slash them so they don't explode when they expand in
the oven.)
Place chestnuts on baking sheet and bake for 10-15 minutes, until
browned and toasty.
Remove from heat and transfer to a bowl.
Allow to cool until you can handle them.
As they cool they will shrink away from both outer shell and bitter
inner peel-just what you want.
Peel chestnuts, making sure they are free of dark brown inner shell
(papery part).
Cut in half and set aside.
Bring stock to boil in large saucepan.
Rinse wild rice and add to stock.
Add a little salt if stock isn't salted.
Bring to boil again, reduce heat and cover.
Simmer for 35-40 minutes, until rice is tender.
Remove from heat, drain off any remaining stock and set aside.
Heat olive oil over medium heat in large frying pan and add onion
or shallots.
Cook gently 10-15 minutes, stirring often, until beginning to brown.
Add mushrooms, garlic and butter and saute over medium-high heat
until mushrooms begin to release their liquid.
Add sherry, thyme, salt and pepper and cook, stirring, for a few
minutes longer.
Stir in cooked wild rice, chestnuts, parsley and sage and mix together
well. Adjust seasonings.
The chestnuts can be roasted and peeled and the rice cooked a
day ahead of time.
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