Quote from Intro:

"Anyone can cook, and most everyone should. It's a sorry sign that many people consider cooking 'from scratch' an unusual and even rare talent.
In fact, it is a simple and rewarding craft, one that anyone can learn and even succeed at from the get-go."
-Bittman, HTCE

Tuesday, February 2, 2010

Basic Wild Rice Variation: Wild Rice with Chestnuts

This is one I tried for Thanksgiving and it was a total flop! It was fun to roast the chestnuts and get them out of their shells (something I'd never done before) but the rice didn't cook all the way. Maybe I should have tried the easier way to cook rice, but I was going for fancy. This one called for vegetable stock instead of water and told me to check the rice mid-way through cooking. Now I may be one of those people who never cooks rice on the stove, but I know you're not supposed to lift the lid! So I lifted, the rice wasn't done, wasn't hot enough, I added more broth and boiled it too much so the bottom burt and I had already added the chestnuts so they turned to mush.

It was good so I would probably want to try again, but I may just use my rice cooker this time. :)

HTCEV p. 567
HTCE p. 494


  1. Congratulations on roasting the chestnuts! I have to admit we bought chestnuts one Christmas and then didn't know what to do with them.

  2. p. 286 of my book even included a picture on how to get the shell off!

  3. Whoa! Our picture is also on p.286!!


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