Wild Rice with Chestnuts and Cranberries

leitesculinaria.com

Homestead Recipes

I have been cooking over 50 years. I cook from scratch every day, so I am always looking for new recipes to try.

1 ¼ pounds (about 1 ½ cups peeled) fresh chestnuts*

2 cups wild rice

2 cups homemade chicken stock or low-sodium canned chicken broth, plus more as needed

2 cups water, plus more as needed

½ teaspoon kosher or sea salt

½ cup sweetened dried cranberries

¾ cup dried apricots, quartered

5 tablespoons unsalted butter

2 large stalks celery, trimmed and finely chopped

2 large carrots, peeled and finely chopped

1 10 oz yellow onion, finely chopped

1 tablespoon thyme leaves

2 tablespoons minced sage leaves

½ cup minced flat-leaf parsley leaves

Directions at leitesculinaria.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer