Recipe: Wild Rice with Shallots and Chestnuts (1980's)

WILD RICE WITH SHALLOTS AND CHESTNUTS

"Wild rice simmered in chicken stock with chestnuts and shallots."

2 tablespoons butter
4 shallots, minced
5 cups chicken stock
Salt
2 cups uncooked wild rice
1 cup chestnuts, fresh or canned*

Melt the butter in a nonreactive saucepan and saute the shallots over medium heat until softened, about 4 minutes.

Add the chicken stock and bring to a boil. Add 2 teaspoons salt, wild rice, and chestnuts. Lower heat and simmer, covered, until done, about 45 minutes.

*If using fresh chestnuts, heat oven to 400 degrees F. With a small, sharp knife, cut a slit in each fresh chestnut. Spread in a shallow baking pan and roast for 15 to 20 minutes. Peel off both outer and inner skins while still warm. If they cool and become difficult to peel, reheat.

Makes 12 servings
Source: Cook's Magazine, November 1987