*  Exported from  MasterCook  *
 
         Brown Rice with Chestnuts & Dried Fruit (Pressure Cooked)
 
 Recipe By     : Cooking Under Pressure, copyright 1989
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Grains
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   12                    fresh chestnuts (abt 10 oz)
    2      tablespoons   butter or oil
    2      stalks        celery -- thinly sliced
    2      large         carrots, scrubbed -- coarsely chopped
    1 1/2  cups          raw long- or short-grain brown rice -- picked over & ri
 nsed
      1/3  cup           pitted prunes -- halved
      1/3  cup           chopped dried apricots
      1/2  teaspoon      ground cinnamon
    2      teaspoons     grated orange peel
    2 3/4  cups          boiling vegetable stock (up to 3 c)
                         or
                         chicken stock, bouillon, or water
    1                    bay leaf
      3/4  teaspoon      salt -- or to taste
 
 serves 6
 
 With a sharp paring knife, make a small “x” in the skin on the flat side of eac
 h chestnut.  Bring 2 quarts water to boil in the cooker, and cook the chestnuts
  uncovered for 3 minutes.  Turn off the heat and lift a few chesnuts at a time 
 from the water with a slotted spoon.  Run under cold water to cool, and remove 
 both the peel and the thin skin surraounding each chestnut.  If any chesntust d
 on-t peel easily, set them back in the hot water for a few minutes.  When done,
  rinse out cooker and dry thoroughly.
 
 Heat the butter in the cooker.  Saute the celery and carrots for 2 minutes, the
 n stir in the rice and coat well with the fat.  Stir in the chestnuts, purnes, 
 apricots, cinnamon, ornage zest, 2 3/4 cups boiling stock, bay leaf and salt.  
 Lock the lid in place and over high heat bring to high pressure.  Adjust heat t
 o maintain high pressure, and cook for 16 minutes.  Let the pressure drop natur
 ally for 10 minutes.  Reduce any remaining pressure with a quick release method
 .  Remove the lid, tilting it away from you to allow any excess steam to escape
 .
 
 If the rice is not sufficiently cooked, stir in 1/4 cup additional boiling stoc
 k or water if the mixture seems dry, lock the lid back in place and return to h
 igh pressure or simmer over low heat, for a few more minutes.  When the rice is
  done, remove the bay leaf and adjust the seansonings before serving.
 
 Serving Suggestion: goes well with roast turkey or baked ham.
 
 Variation 1:  replace the fresh chestnuts with 3-4 peeled and chunked parsnips 
 or sweet potatoes.
 
 Variation 2:  substitute dried chestnuts that have been soaked overnight in amp
 le water to cover.
 
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