Shulman, Wild Rice witg Chestnuts and Mushrooms

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in my search for BVG, I found this book, close, but no banana-

 

 

* Exported from MasterCook *

 

Wild Rice with Chestnuts and Mushrooms

 

Recipe By :Martha Rose Shulman

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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12 chestnuts -- in their shells

1 quart vegetable stock

1 1/2 cups wild rice

1 1/2 tablespoons olive oil

1 medium onion -- or 3 shallots, chopped

1/2 pound mushrooms -- trimmed and sliced

1 tablespoon dry sherry -- or dry white wine

2 garlic cloves -- minced or pressed

1 teaspoon fresh thyme leaves -- or 1/2 teaspoon dried thyme

salt -- preferably sea salt, to taste

freshly ground pepper -- to taste

1/4 cup chopped fresh parsley

 

Preheat the oven to 425 degrees. Using a sharp knife, cut an " X " on the flat

side of each chestnut. Place the chestnuts on baking sheet and bake 10 to 15

minutes, until the shells are beginning to curl at the cuts, and the nuts smell

toasty. Remove from the heat and transfer to a bowl. As soon as you can handle

them, peel the chestnuts, making sure to remove the inner paper shell inside the

hard shell. Cut the chestnuts in half and set aside.

 

Meanwhile, bring the stock to a boil in a large saucepan add the wild rice.

Bring back to a boil, reduce the heat , cover, and simmer 40 minutes, until the

rice is tender. Remove from the heat and pour off any stock that remains in the

pot.

 

Heat 1 tablespoon of the oil in a large, heavy-bottomed nonstick skillet over

medium heat and add the onion or Cots. Cook, stirring, until tender, 3 to 5

minutes, and add the mushrooms. Cook, stirring, until they begin to release

liquid, about 5 minutes, and add the sherry or wine, garlic, thyme, and salt and

pepper. Continue to cook, stirring, until the liquid has just about evaporated.

 

Add the remaining 1/2 tablespoon of oil and stir in the wild rice, the

chestnuts, and the parsley. Stir together until rice is heated through. Taste

and adjust seasonings, and serve.

 

 

Source:

" The Vegetarian Feast "

Copyright:

" 1995 Martha Rose Shulman "

 

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Per Serving (excluding unknown items): 920 Calories; 13g Fat (12.8% calories

from fat); 18g Protein; 183g Carbohydrate; 29g Dietary Fiber; 2mg Cholesterol;

1099mg Sodium. Exchanges: 12 Grain(Starch); 1/2 Vegetable; 2 1/2 Fat.

 

NOTES : I love way the earthy flavor of the rice contrasts with the of the

chestnuts in this delightful winter pilaf.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0