Chestnut Rice-Stuffed Rice
Last week, we were invited to the preview of the movie "Sherlock Holmes". We watched the movie out of breath. Robert Downey Jr and Jude Law's acting, the editing and the atmosphere of the movie reflecting that century were really good. It contains comedy elements as well as action. I definitely recommend you to watch it.
I'm going to share a chestnut rice recipe with you since New Year's, but I just didn't have time. I did not use currants and raisins in my first pilaf. In my second pilaf, I wanted to add them to make it more colorful and more delicious. It was exactly what I wanted :)
If you like liver, you can also add the liver that you have cut into small pieces and roasted. If you want, you can fill turkey or chicken with this amount of rice. Scrape the chestnuts and cook them in the oven at 220 degrees and peel them while they are hot, so they will be easier to peel.
Ingredients for Chestnut Rice-Stuffed Rice Recipe
- 2 cups of rice
- 3 cups of hot water
- 1 onions
- 1,5-2 cups unshelled chestnuts, cooked and cleaned from the oven
- 2 tablespoon of peanuts
- 2 tablespoons of currants
- 3 spoonful butter
- Salt
- dried mint
- Black pepper
How to Make Chestnut Rice-Stuffed Rice Recipe?
- Wash 2 glasses of rice in a few waters and let it rest in warm water for about half an hour, then drain it.
- Peel the onion and chop it into small pieces. Take the butter in the pan and heat it, throw the onions in it first and fry it until it turns pink.
- Throw the chestnuts on the pinking onions and fry them until they turn slightly pink. When the chestnuts turn pink, add the pine nuts and fry them until they turn pink.
- Add the drained rice and add the currants. Fry on medium heat until the rice is translucent.
- Add the previously boiled hot water, salt and spices and mix 1-2 times.
- Cook on high heat until the top of the pilaf is eye-catching, then on low heat until the water is absorbed.
- Serve the rice you took from the stove after resting for 10 minutes.
