Mediterranean: Rice with Chestnuts - Catalon Arros amd Castanyes

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Mediterranean: Rice with Chestnuts - Catalon Arros amd Castanyes

 

1 1/2 cup rice, washed

1 medium-sized onion, finely chopped

20 chestnuts, roasted and peeled (jarred are fine)

2 tablespoons olive oil

2 inches cinnamon stick

1/4 teaspoon ground cinnamon

7 cloves

1/4 teaspoon cumin

3 corns pepper

4 cups hot water

1/4 teaspoon salt

 

 

 

Heat olive oil in an earthen casserole or Dutch oven. When it's hot, add the

onion. When the onion turns golden, add the hot water, the roasted chestnuts and

the salt. Stir briefly. Bring the water to a boil, and cook uncovered for 10

minutes over medium heat.

 

Add the rice and all the spices. Stir briefly.

 

Check that the rice is nicely covered with water. If not, add a little more

water so that the rice doesn't become dry.

 

Cook uncovered for about 8 more minutes. Cover and turn heat to low. Cook for 8

to 9 minutes.

 

Turn off heat and let it rest for 5 minutes. The chestnut recipe has then time

to develop its natural forest aromas to the full.

 

Serves 4 as appetizer

Serves 2 as main dish

Cooking time: about 40 minutes, including roasting of the chestnuts.

Preparation time: 10 minutes

 

Source: Nuria Roig

Formatted by Chupa Babi: 03.15.08

 

AuthorNote: This chestnut recipe comes from the oldest Catalan tradition. The

rice recipe with roasted chestnuts I give below is easy and ideal for the fall

when it begins to get cold, and you feel that you need a more nutritious meal to

warm you up.

 

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