Rice Pilaf with Chestnuts

Cooking With Rania - "Recipes for Christmas Dinner"
KDKA Pittsburgh Today Live 12/14/2011

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Rice Pilaf with Chestnuts

6 cups water
1 teaspoon salt
1/2 cup wild rice (about 3 ounces)
2 tablespoons (1/2 stick) butter
2/3 cup minced celery
2/3 cup minced onion
2/3 cup coarsely chopped vacuum-packed chestnuts (about 5 ounces)
1/2 cup white basmati rice or long-grain white rice
1 bay leaf
1 cup canned low-salt chicken broth
1 tablespoon chopped fresh thyme
2 tablespoons chopped fresh parsley

Combine 6 cups water and 1 teaspoon salt in heavy medium saucepan over high heat. Bring to boil. Stir in wild rice. Reduce heat to low and simmer until rice is tender, stirring occasionally to keep rice from sticking to bottom of pan, about 1 hour. Drain well.

Meanwhile, melt butter in heavy large skillet over medium-low heat. Add celery and onion. Cover skillet and cook until vegetables are tender, stirring occasionally, about 15 minutes. Add chestnuts, basmati rice and bay leaf and sauté 1 minute. Bring broth to boil in heavy small saucepan. Stir hot broth and thyme into basmati rice mixture. Reduce heat to low. Cover skillet and cook until rice is tender, about 18 minutes. Remove from heat. Let stand 5 minutes. Discard bay leaf.

Stir wild rice and parsley into basmati rice mixture. Season to taste with salt and pepper and serve.

Serves 6

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