Wild Rice with Chestnuts
Submitted by wheets
Wild rice with dried chestnuts, currants, aniseed, shallots, and orange zest. Includes both pressure cooker and stovetop methods. An elegant vegetarian side dish.
YIELD
6 servingsPREP
15 minCOOK
60 minREADY
75 minWild rice cooked with dried chestnuts, currants, aniseed, and a finish of orange zest creates a side dish with the kind of layered flavor that belongs on a holiday table. The aniseed adds a licorice-like warmth that pairs beautifully with the nutty, chewy rice and sweet bursts of dried currant.
The recipe gives you two paths: pressure cooker (25 minutes) or stovetop (50 minutes). Either way, the grains should “butterfly," splitting open to reveal the pale interior while staying chewy. That’s how you know wild rice is properly cooked.
Dried chestnuts rehydrate during cooking and turn meaty and tender. They break apart easily with a fork into two or three pieces, scattering throughout the rice. The orange zest goes in at the very end, folded in while fluffing, so its bright citrus oils stay fresh.
Chef Tips
- Rinse the wild rice. Debris and dust cling to the long grains. A quick rinse in a strainer clears it out.
- Check for butterflied grains. If most grains have split open and curled back, the rice is done. If not, cook a few more minutes. Undercooked wild rice is unpleasantly crunchy.
- Drain and steam dry. Wild rice can hold a lot of water. After draining, return it to the pot over low heat with the lid on for a few minutes to let excess moisture evaporate.
- Stovetop method: soak chestnuts overnight. They need the head start. Save the soaking liquid as part of the cooking water for extra flavor.
Variations
- Cranberry swap: Replace currants with dried cranberries for a tart, more traditional holiday pairing.
- Toasted pecans: Add ¼ cup of toasted pecans along with the orange zest for extra crunch and richness.
- Mushroom addition: Sauté sliced mushrooms with the shallots for an earthy dimension that complements the wild rice.
Ingredients
Directions
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 sauté for 1 minute.
Add the chestnut soaking liquid 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.
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