Chestnut & Rice Savoury
Submitted by sanderson
This hearty vegetarian chestnut and rice savoury pairs earthy dried chestnuts with brown rice, mushrooms, and a savory yeast extract sauce for a warming one-pan meal.
YIELD
1 servingPREP
20 minCOOK
20 minREADY
40 minThink of this as the coziest bowl of British comfort food you’ll find on a chilly evening.
Dried chestnuts, soaked until tender, bring a sweet nuttiness that plays beautifully against earthy mushrooms and the umami punch of yeast extract.
Tossed with brown rice, fresh tomato, and a whisper of tomato paste, the whole thing comes together in one saucepan with barely any fuss.
Kitchen Tips
- Soak your dried chestnuts overnight for the best texture; a thermos flask filled with warm water works brilliantly if you’re short on time.
- Stir the yeast extract in thoroughly while the mixture heats so every grain of rice gets coated in that savory goodness.
- This dish thickens as it sits, so add a splash of water when reheating leftovers.
Ingredients
Directions
Cover the chestnuts with boiling water and leave them to soak for several hours, then cook them until tender.
(If the chestnuts are soaked in warm water in a wide-rimmed thermos flask, or in a warm cupboard, them may be tender enough not to require more cooking.)
Chop the onion and sauté it in the oil in a saucepan for about 3 minutes.
Skin and chop the tomato.
Slice the mushrooms. Add them to the pan and cook for a further 3 minutes or so.
Add the rice and chestnuts to the pan and stir well.
Then add the water, yeast extract and tomato paste.
Mix together very thoroughly as it heats up so that the yeast extract is amalgamated evenly into the mixture.
Continue cooking over a gentle heat until all the ingredients are well heated.
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