Pilaf on this recipe is so easy to prepare and so looks exquisite that will be a great side dish on a festive the table. This is a mix of basmati rice and wild rice, filled with soft baked chestnuts, fried onions with celery, fresh herbs and crispy salty pistachios that will be interesting contrast with the light sweetness of chestnuts. Since basmati and wild rice differ in texture, they need to be cooked separately, and then, while the whole rice is still hot, both types are mixed in a pan and complemented by other ingredients. Serve pilaf with chestnuts to meat dishes.
Recipe author – Amy Thielen awards for contributions to television and a collection of recipes for the Midwest, currently writes books and maintains a culinary blog about eating with his farm
Time: 1 hour. 15 minutes. Difficulty: easy Servings: 8 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 0.5 tbsp. wild rice
- Shallow sea salt
- 1 tbsp. basmati rice
- 7 tbsp. l salted butter
- 2 tbsp. diced celery (5 stalks)
- 2 tbsp. diced sweet onions (1 large bulb)
- 3 cloves, minced garlic
- 2 tsp chopped fresh thyme
- 0.5 tbsp. peeled salted pistachios, crushed
- 200 gr. fresh chestnuts, roasted, peeled and coarsely chopped
- 2 tbsp. l chopped fresh parsley
Recipes with similar ingredients: wild rice, basmati rice, celery, chestnuts, pistachios, sea salt flakes, thyme
Recipe preparation:
- Pour wild rice into a fine sieve and rinse under cold running water, stirring the rice with your hands until the water is clear. Transfer it to a medium-sized bowl and add water to completely cover. Drain all floating trash and floating grains, and then flip the rice back into a sieve to glass the water.
- Boil two types of rice separately. In a little in a saucepan mix wild rice with 1 tbsp. water and add 1/4 tsp. salt. Bring to a boil, cover tightly, reduce heat to a minimum and cook until rice becomes soft and grains are not curl into a crescent, 20-25 minutes.
- At the same time, mix rice in another small saucepan. basmati with 0.5 tsp salt and 1 and 3/4 tbsp. water. Bring to a boil cover tightly, reduce heat to minimum and simmer until rice will not become soft, 25 minutes.
- Combine both types of cooked rice in a large bowl and tightly cover with a lid.
- Make a vegetable base. In a large frying pan on over medium heat heat the butter. Add celery and onions and fry, stirring often, until the vegetables are soft, but still will be bright, about 10 minutes. Add garlic and thyme and fry more within 5 minutes.
- Put vegetables on rice with all the juices, and mix, to evenly distribute all the ingredients. Add the pistachios, chestnuts and parsley and mix thoroughly. Serve pilaf hot.
