|Earthy wild rice pairs beautifully with sweet chestnuts.|
Combine rice, stock, bay leaf, salt, and pepper and bring to a boil. Cover, reduce heat, and let simmer for 30 minutes, until puffy and fairly tender. Add more liquid if needed.
Meanwhile, roast the chestnuts if you haven’t already, then peel and chop them.
Remove bay leaf, stir chestnuts and oil into the cooked rice, and serve hot.
|Notes||Adapted from Mark Bittman’s How to Cook Everything Vegetarian (read my review).
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