*  Exported from  MasterCook  *
                          WILD RICE WITH CHESTNUTS
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Vegetarian                       Rice
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       tb           Oil
    5       md           Shallots
                         - peeled and finely chopped
    2                    Celery ribs -- finely chopped
    1       c            Wild rice -- rinsed
      1/3   c            Dried, peeled chestnuts
      1/4   c            Dried currants
    2       ts           Aniseed
      1/4   ts           Sea salt -- or to taste
    4       c            Water
    1       t            Finely chopped orange zest
                         -OR- grated
   PRESSURE COOKER: Heat the oil in the cooker.  Add the
   shallots and celery and cook, stirring frequently,
   until softened slightly, about 1 minute. Stir in the
   rice, chestnuts, currants, aniseed, salt, and water.
   Lock the lid in place and over high heat bring to high
   pressure.  Lower the heat just enough to maintain high
   pressure and cook for 25 minutes. Allow the pressure
   to come down naturally or use a quick release method.
   Remove the lid, tilting it away from you to allow any
   excess steam to escape. If the rice or chestnuts are
   not quite cooked, return to high pressure for a few
   Drain (reserving the liquid for stock) and return to
   the pot.  Cover and let steam over low heat for a few
   minutes to dry out.  Fluff up as you stir in the
   orange peel.  Break up chestnuts into 2 to 3 pieces
   with a fork, if desired.
   STANDARD STOVETOP: Soak the chestnuts overnight.
   Drain and reserve the water.  In a heavy 2-quart
   saucepan, heat the oil.  Add the shallots and celery
   and saute for 1 minute.  Add the chestnut soaking
   liqiud plus enough water to equal 3 cups and bring to
   a boil.  Stir in the rice, reserved chestnuts,
   currants, aniseed, and salt.  Return to the boil,
   cover, reduce heat, and simmer until most of the
   grains have butterflied and almost all the liquid has
   been absorbed, about 50 minutes.  Let stand, covered,
   off heat for 10 minutes.  If there is still liquid
   left in the bottom of the pot, lift out the rice with
   a slotted spoon.
   Source: Recipes from an Ecological Kitchen - by Lorna
   J. Sass ISBN: 0-688-10051-1 Typed by Karen Mintzias
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