Wild Rice With Chestnuts

Effective parents equip their children to overcome the world – not by changing and controlling their environment (things external to their children), but by going after their children’s hearts. We change their hearts by teaching the gospel, modeling the gospel, and centering our homes on the gospel. The gospel, rightly understood and modeled, makes Christianity attractive. Effective parents make the gospel so attractive that the world cannot get a foothold in their children’s hearts.

William Farley

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains	Vegetarian	Rice, Vegetarian	6	Servings

INGREDIENTS

1	T	Oil
5		Shallots
		peeled and finely chopped
2		Celery ribs, finely chopped
1	c	Wild rice, rinsed
1/3	c	Dried, peeled chestnuts
1/4	c	Dried currants
2	t	Aniseed
1/4	t	Sea salt, or to taste
4	c	Water
1	t	Finely chopped orange zest
		OR- grated

INSTRUCTIONS

Date: Wed, 22 May 1996 23:01:42 -0500 (CDT)  From: "Mr. & Mrs. Pro and
the crew" <D.Pro@coretech.com>  PRESSURE COOKER: Heat the oil in the
cooker.  Add the shallots and  celery and cook, stirring frequently,
until softened slightly, about  1 minute. Stir in the rice, chestnuts,
currants, aniseed, salt, and  water.  Lock the lid in place and over
high heat bring to high pressure.  Lower the heat just enough to
maintain high pressure and cook for 25  minutes. Allow the pressure to
come down naturally or use a quick  release method. Remove the lid,
tilting it away from you to allow any  excess steam to escape. If the
rice or chestnuts are not quite  cooked, return to high pressure for a
few minutes.  Drain (reserving the liquid for stock) and return to the
pot.  Cover  and let steam over low heat for a few minutes to dry out.
Fluff up  as you stir in the orange peel.  Break up chestnuts into 2 to
3  pieces with a fork, if desired.  STANDARD STOVETOP: Soak the
chestnuts overnight.  Drain and reserve  the water.  In a heavy 2-quart
saucepan, heat the oil.  Add the  shallots and celery and saute for 1
minute.  Add the chestnut soaking  liqiud plus enough water to equal 3
cups and bring to a boil.  Stir  in the rice, reserved chestnuts,
currants, aniseed, and salt.  Return  to the boil, cover, reduce heat,
and simmer until most of the grains  have butterflied and almost all
the liquid has been absorbed, about  50 minutes. Let stand, covered,
off heat for 10 minutes.  If there is  still liquid left in the bottom
of the pot, lift out the rice with a  slotted spoon.  Source: Recipes
from an Ecological Kitchen - by Lorna J. Sass ISBN:  0-688-10051-1
Posted to MealMaster Recipes List, Digest #143

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 135 Calories From Fat: 23 Total Fat: 2.6g Cholesterol: 0mg Sodium: 64.4mg Potassium: 174.3mg Carbohydrates: 25g Fiber: 2.2g Sugar: 4.8g Protein: 4.2g