You are in for a treat! Perfect with roast turkey. Whatever dish you might be making with wild rice, I always recommend a brief soak before cooking, to encourage the opening of the grain, which wild rice is so prized for. Vacuum-packed chestnuts are ideal year-round, as they are not only delicious, but they are fully cooked and peeled, saving you the pesky task of peeling them yourself!
- wild rice - 3 cups
- olive oil - 1/4 cup
- shitaki mushrooms - 1 1/2 lbs, caps only, sliced
- shallots - 4, thinly sliced
- bay leaves - 6, or 1 tsp ground
- turmeric - 1 tsp
- salt -
- pepper -
- chestnuts - 1 6-oz bag or 2 3-oz bags vaccum packed, crumbled
Soak the rice in water to cover for about 1 hour, then drain
Meanwhile heat the oil in a large skillet, and add the mushrooms and shallots, and sauté until most liquids evaporate. Add all but last ingredient, plus 9 cups water, and bring to a boil. Cook 45 minutes. Stir in the chestnuts, and cook a few more minutes, until the rice grains open slightly, exposing their white “buds”. Serve hot.