INGREDIENTS

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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