Chestnut Stuffed Rice Recipe
This spicy-smelling recipe, which will go well with turkey or chicken dishes on New Year's Eve tables, gathers all the flavors on a single plate. Bon Appetit!
Ingredients:
For: 6 People
Prep: 20 Min
Cook: 45 Min
| Baldo Rice | 2 Cup |
| Chicken Broth | 3 Cup |
| Dry Onion (Medium size) | 2 Qty |
| Pine Nut | 1 Package |
| Currants | 1 Package |
| Butter | 125 Grams |
| Garlic (Planed) | 1 Qty |
| Olive Oil | 2 Tbsp |
| Cinnamon Powder | 1 Tsp |
| Allspice | 1 Tsp |
| Black Pepper | 1 Tsp |
| Granulated Sugar | 1 Tsp |
| Salt | 1 Tsp (large) |
Steps:
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Rinse the rice and soak it in salty warm water. Meanwhile, finely chop the onion. Finely chop the garlic. Fry the onion and garlic in the butter and oil you have heated in the pan until they turn pink.
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Wash the currants and remove the stems. Soak in hot water until soft, wash and drain.
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Wash the chestnuts and scratch them with a sharp knife. Soak in warm water for 1/2 hour. Add enough water to cover and boil until soft.
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Peel the boiled chestnuts and cut into 2 or 3. Melt 1 tablespoon of butter in a separate pan, sauté the currants and chestnuts for 4-5 minutes and set aside.
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Add the drained rice to the roasted onions and garlic, turn it upside down and fry it on medium heat until the rice becomes transparent and add the chicken broth, put it on low heat and close the lid. After 10-15 minutes, it will absorb its water. Cook it in a controlled pan without opening the lid, and when it starts to sizzle slightly, take it off the heat.
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Add finely chopped parsley, dill and spices to the rice you leave to infuse, turn it upside down, cover it with a paper towel or clean cloth and let it rest until it gets warm.
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You can serve this amazing pilaf with turkey or chicken tandoori. Bon Appetit !
55 Min
