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.
yes, the color of the stuffed rice I made was dark, I was thinking it's from the new spring, so I'll do as you say, I'll add the spices after the rice is brewed, I was adding the spices before I put the water in, I'll try the dried mint just like you, good luck
Feryalcim, your friend most likely used rice mortar. It darkens the color of the broth, but not as dark as you say. If you are not going to use the rice to fill the chicken or turkey, sprinkle the seasoning on the rice after you brew it. This way it will be whiter.
Thank you Ayşegülcüm :) Dried mint gives a very pleasant flavor. I suggest you to try..
I haven't been able to write a comment for a long time, my friend, but when I saw his rice, it was obligatory to comment. It looks amazing. I ate it with a friend of mine, but his rice didn't look white like that, it looked like a coffee color and it was quite dark :) it tasted good, but this one looks delicious, how did you make it stay that way? my nilay??
I have a complaint to whom??? Who will it be, of course, my dear nilay, can this be done, I swear, I have no envy, but your wonderful presentations and recipes have changed my behavior, I also make it and we like it very much, but I didn't make this kind of chestnut, the spices were different, I will do it just by following your recipe. chestnut stuffed rice, my only concern is dry mint, will it suit my taste????? When I make my opinion, I will also mention it, thank you