*  Exported from  MasterCook  *
 
                          WILD RICE WITH CHESTNUTS
 
 Recipe By     : Recipes from an Ecological Kitchen - by Lorna J. Sass
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Rice                             Vegan
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      tablespoon    Oil
    5      medium        Shallots -- peel, finely chop
    2                    Celery ribs -- finely chopped
    1      cup           Wild rice -- rinsed
      1/3  cup           chestnuts -- dried & peeled
      1/4  cup           Dried currants
    2      teaspoons     anise seed
      1/4  teaspoon      Sea salt -- or to taste
    4      cups          Water
    1      teaspoon      orange zest -- finely chopped
                         OR- grated
 
   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 Typed by Karen Mintzias
 
 
 
 
 
 
 
 
 
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