The Grecian Garden

Living a nourished life

Chestnut and Herb Wild Rice {soaked}


   Nov 16

Chestnut and Herb Wild Rice {soaked}

IMG 0652 300x225 Chestnut and Herb Wild Rice {soaked}

It’s the most wonderful time of the year! {oops, too soon?!}

Fall. Autumn. Harvest.  Whatever you want to call it, it has to be my favorite time of year.  Fall begins the season in which I never leave my kitchen.  Yep, once summer melts away and cooler winds start blowing, I’m calmed by the smell of roasted squash in the oven, sauteed apples with cinnamon on the stove, and a paprika topped shepherd’s pie waiting to be cut into.  I’ve been known to spend entire Saturdays cooking, not because I have to but because I want to.   During those times, no recipe seems too difficult to try out at least once.  And the cool thing is, each time you try a seemingly difficult or time-consuming recipe, the opportunity exists to learn a new technique or flavor pairing.

A Bob’s Red Mill sponsored post.

I met the lovely Sarena from The Non-Dairy Queen at Nourished in May.  She was there as an ambassador with Bobs Red Mill.  Before I unpacked my bags from my trip, Cassidy from Bob’s Red Mill  emailed me asking if I would like to submit a holiday recipe (thanks Sarena!).  I had to use a Bobs Red Mill product and they would supply it!  I narrowed down my options and came up with this Thanksgiving side dish sure to please any crowd.  They not only sent me the Wild Rice Blend, but the Country Rice Blend as well! I  realize most people do not share my love of cooking or all-day baking adventures, especially around the holidays.  This is why I created my chestnut and herb wild rice.

My influences for this recipe.

Chestnuts just say Thanksgiving to me.  My mom puts them in her chestnut sage and meat stuffing every year, and I usually eat about three servings before it hits the table.  My mother in law’s influence is the addition of the beet greens and  dill which reminds me of her Spanakorizo, a rice side dish that will put a smile on any Greek’s face!

You can soak the rice and sauté the vegetables and herbs before Thanksgiving day, so that when the busy day arrives  you are only cooking the rice.  Give it a try this year at your Thanksgiving table; I don’t think you’ll be dissappointed.

IMG 0682 225x300 Chestnut and Herb Wild Rice {soaked}

Chestnut and Herb Wild Rice

Ingredients:

1 cup Bob’s Red Mill Wild and Brown Rice

Water for soaking

1 teaspoon lemon juice or vinegar

2-3 tablespoons coconut oil

2/3 cup celery, finely chopped

1 cup onion, finely chopped

4 ounces chopped beet greens or other quick cooking green such as spinach or arugula (2 cups loosely packed)

4 large garlic cloves, chopped (about 2 tablespoons when finely chopped)

2 tablespoons fresh dill or 1 teaspoon dry

1 teaspoon dry oregano

1 1/4 teaspoon salt

½ teaspoon ground black pepper

½ cup diced chestnuts (I used Musette Traditional French Chestnuts.  I buy mine from The Apple Market)

2 ¼ cups hot water or chicken stock

½ lemon, used just before serving

Directions:

  1.  The night before you are serving, add the rice to a medium sized bowl and cover with filtered water, stir in the lemon juice or vinegar.   Cover and set aside overnight.
  2. The next day, strain the rice and rinse, set aside.  In a large dutch oven pre-heated to medium heat, begin to sauté the celery and onion in coconut oil.  Once translucent and tender, add in the greens,  garlic, dill, oregano, salt, and pepper  and sauté until greens are tender.  Add in a few teaspoons additional coconut oil to prevent sticking.
  3. Stir in the soaked rice, then add the hot water or broth and bring to a simmer.  Reduce the heat to low; cover and cook for 45 minutes or until all the liquid is absorbed.  Remove from heat and allow to rest for 10 minutes covered and unstirred.
  4. Fluff rice with a fork and stir in chestnuts.  The hot rice will warm them.  Taste and adjust salt and pepper if needed.  Sprinkle with lemon juice just before serving.

 

I hope you and your family have a wonderful Thanksgiving!  You can also find my recipe at Bob’s Red Mill.

-Melanie

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One Comment

  1. Audra says:

    Numerous studies have linked it to the development of cancer.
    It usually grows indoors and is a result of years of selective breeding.
    Others have skin healing properties, such as lavender and vitamin E.

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