HomeRecipe Articles Links Forum Sign In Register Categories Search for Recipes Ethnic Main Dishes Soups & Stuff Baked Goods Fruits, grains & veggies On the Side Sweets & Desserts Snacks & Appetizers Holiday Foods Special Diets Miscellaneous Pizza Famous Recipes Free Newsletter Get the Chef's top picks right in your inbox! Your Email Subscribe Unsubscribe Ask The Chef Can't find the recipe your looking for? Have a cooking or food preperation question? No problem. Ask The Chef! Latest Recipes Top Recipes Our Friends Home -> Fruits, grains & veggies -> Grains Chestnut Rice Recipe Rating: N/A Printer Friendly Recipe submitted by chefdude7263 Ingredients   (view qty in metric system instead) 2 1/2 cups long-grain rice 4 quarts water 1/4 tsp. salt 1/4 tsp. pepper 6 medium carrots, peeled and sliced 1/2 inch thick. 3 tbsp. vegetable oil 1/4 cup chopped bacon 1 large onion, peeled and chopped 1 large stalk celery, diced 8 ounces fresh mushrooms, quartered 1 1/2 tsp. minced garlic 1 1/2 tsp. dried basil 1/4 tsp. dried oregano 1/4 tsp. dried thyme 5 tbsp. brandy 1 cup chicken broth 1 1/2 cups roasted, peeled, chopped chestnuts 1/3 cup chopped pecans Directions Cover rice with cold water in a large bowl and stir. Drain. Repeat rinsing and draining process about 8 times until water is clear. Cover rice with cold water and let stand 30 minutes. Heat 4 quarts water to a boil in a large saucepan. Drain rice and add to boiling water. Return to a boil. Boil 5 minutes. Drain well. Transfer rice to a large bowl. Cook carrots in boiling water until crisp-tender, about 3 minutes. Cool under cold running water and drain well. Grease a shallow 4 quart baking dish. Heat oil in a large skillet. Add bacon, onion and celery and cook until browned, stirring frequently, about 3 to 5 minutes. Add mushrooms and cook 3 minutes. Add garlic, basil, oregano and thyme and cook, stirring, 1 minute. Add brandy and boil, stirring, until brandy is evaporated. Add broth and boil until reduced to a glaze, about 2 to 3 minutes. Stir in chestnuts and pecans. Add mixture to rice and toss gently. Transfer to prepared dish and cover with foil. Bake rice until heated through, about 20 to 30 minutes. Serves 12. Related Recipes •   Baked Pea and Water Chestnut Medley •   Rumaki •   Rumaki •   Rice Tarragon •   Easy Baked Wild Rice Amandine •   Carrot Rice Pilaf •   Paul Prudhomme's Rice Pudding •   Creamy Apple-Raisin Rice Pudding •   Wild Rice Porridge •   Holiday Baked Rice with Corn and Cheddar •   Old Fashioned Creamy Rice Pudding •   Steamed Herbed Rice •   Quick and Easy Lemon Rice Pilaf •   Vanilla rice Pudding with dried cherries •   Horchata(Mexican sweet drink) •   Simple and Spicy Grilled Chicken with Rice •   Spanish Sherry Rice Pudding •   Sushi Salad •   Warm Vanilla Cherry Rice Pudding •   Fresh Tomato-Rice Soup View/Post Comments (0) Add To MyRecipeBox Send to a Friend

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