wildrice

The Grecian Garden: Chestnut and Herb Wild Rice

by Guest in Featured Articles, Gluten Free, Recipes

This delicious wild rice dish comes from Melanie Angelis of The Grecian Garden. Melanie Angelis loves nutritional consulting, healthy dessert catering, and teaching health and wellness classes. She also has a new love—writing a book to share her knowledge and passion for food as medicine.  Melanie holds a masters of science degree in complementary alternative medicine from the American College of Health Care Sciences. She founded The Grecian Garden in 2009, and performs health and nutrition consults locally at Jacobs Chiropractic & Wellness Center. www.thegreciangarden.com 

Chestnut and Herb Wild Rice

Ingredients:

  • 1 cup Bob’s Red Mill Wild and Brown Rice
  • Water for soaking
  • 1 tsp Lemon Juice or Vinegar
  • 2-3 Tbsp Coconut Oil
  • 2/3 cup Celery, finely chopped
  • 1 cup Onion, finely chopped
  • 4 ounces chopped Beet Greens or other quick cooking green such as Spinach or Arugula (2 cups loosely packed)
  • 4 large Garlic Cloves, chopped (about 2 tablespoons when finely chopped)
  • 2 Tbsp fresh Dill or 1 teaspoon dry
  • 1 tsp dry Oregano
  • 1-1/4 tsp Salt
  • ½ tsp ground Black Pepper
  • 2-¼ cups Warm Water or Chicken Stock
  • ½ cup diced Chestnuts (I used Musette Traditional French Chestnuts)
  • ½ Lemon, used just before serving

Directions:

  1.  The night before you are serving, add the rice to a medium sized bowl and cover with filtered water, stir in the lemon juice or vinegar.   Cover and set aside overnight.
  2. The next day, strain the rice and rinse, set aside.  In a large dutch oven pre-heated to medium heat, begin to sauté the celery and onion in 2 T coconut oil.  Once translucent and tender, add in the greens,  garlic, dill, oregano, salt, and pepper  and sauté until greens are tender.  Add in a few teaspoons additional coconut oil to prevent sticking.
  3. Stir in the soaked rice, then add the hot water or broth and bring to a simmer.  Reduce the heat to low; cover and cook for 45 minutes or until all the liquid is absorbed.  Remove from heat and allow to rest for 10 minutes covered and unstirred.
  4. Fluff rice with a fork and stir in chestnuts.  The hot rice will warm them.  Taste and adjust salt and pepper if needed.  Sprinkle with lemon juice just before serving.
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