wild rice and chestnut stuffing
serving size : 8 
 
1/2 lb.  chestnuts
1 quart  vegetable stock
1-1/2 cup  wild rice
  salt to taste
2 Tbsp  olive oil
1   onion or 3 large shallots -- chopped
3   garlic cloves -- minced or put
  through a press
1/2 lb.  mushrooms -- trimmed, cleaned
  and sliced
2 tsp  vegetable oil
5 Tbsp  dry sherry or apple juice
1/2 tsp  crumbled dried thyme
  freshly ground pepper to taste
1/2 cup  chopped fresh parsley -- approximately
3 Tbsp  chopped fresh sage
 
to roast the chestnuts: there are lot of ways to roast chestnuts; the 
easiest is the following: preheat oven to 425 degrees. using sharp knife, 
cut an incision in the shape of an x on the flat side of the chestnuts. 
(you need to slash them so they don't explode when they expand in the 
oven.) place chestnuts on baking sheet and bake for 10-15 minutes, until 
browned and toasty. remove from heat and transfer to a bowl. allow to cool 
until you can handle them. as they cool they will shrink away from both 
outer shell and bitter inner peel-just what you want. peel chestnuts, 
making sure they are free of dark brown inner shell (papery part). cut in 
half and set aside. bring stock to boil in large saucepan. rinse wild rice 
and add to stock. add a little salt if stock isn't salted. bring to boil 
again, reduce heat and cover. simmer for 35-40 minutes, until rice is 
tender. remove from heat, drain off any remaining stock and set aside. 
heat olive oil over medium heat in large frying pan and add onion or 
shallots. cook gently 10-15 minutes, stirring often, until beginning to 
brown. add mushrooms, garlic and vegetable oil and saute over medium-high 
heat until mushrooms begin to release their liquid. add sherry, thyme, 
salt and pepper and cook, stirring, for a few minutes longer. stir in 
cooked wild rice, chestnuts, parsley and sage and mix together well. 
adjust seasonings. the chestnuts can be roasted and peeled and the rice 
cooked a day ahead of time. from: jpoul...@islandnet.com (jack poulter) 
 
 
 
 
 
(ID: 77896) Mirror: rec.food.recipes: Wed, Nov 12, 2003


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