Brown Rice with Chestnuts & Dried Fruit (Pressure Cooked)
Recipe By : Cooking Under Pressure, copyright 1989
Serving Size : 6 Preparation Time :0:00
Categories : Grains
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 Fresh chestnuts (10 oz)
2 tb Butter or oil
2 Celery ribs -- thinly sliced
2 lg Carrots -- scrubbed & coarsely chopped
1 1/2 c Brown rice -- picked over & rinsed
1/3 c Pitted prunes -- halved
1/3 c Dried apricots -- chopped
1/2 ts Ground cinnamon
2 ts Orange peel -- grated
2 3/4 c Vegetable stock -- boiling, up to 3 c
1 Bay leaf
3/4 ts Salt -- or to taste
With a sharp paring knife, make a small "x" in the skin on the flat
side of each chestnut. Bring 2 qt water to boil in the cooker, and
cook the chestnuts uncovered for 3 minutes. Turn off the heat and
lift a few chesnuts at a time from the water with a slotted spoon.
Run under cold water to cool, and remove both the peel and the thin
skin surraounding each chestnut. If any chesntust don't peel easily,
set them back in the hot water for a few minutes. When done, rinse
out cooker and dry thoroughly.
Heat the butter in the cooker. Saute the celery and carrots for 2
minutes, then stir in the rice and coat well with the fat. Stir in
the chestnuts, prunes, apricots, cinnamon, orange zest, 2 3/4 cups
boiling stock, bay leaf, and salt. Lock the lid in place and over
high heat bring to high pressure. Adjust heat to maintain high
pressure, and cook for 16 minutes. Let the pressure drop naturally
for 10 minutes. Reduce any remaining pressure with a quick release
method. Remove the lid, tilting it away from you to allow any excess
steam to escape.
If the rice is not sufficiently cooked, stir in 1/4 cup additional
boiling stock or water if the mixture seems dry, lock the lid back in
place and return to high pressure or simmer over low heat, for a few
more minutes. When the rice is done, remove the bay leaf and adjust
the seansonings before serving.
Serving suggestion: goes well with roast turkey or baked ham.
Variation 1: Replace the fresh chestnuts with 3-4 peeled and chunked
parsnips or sweet potatoes.
Variation 2: Substitute dried chestnuts that have been soaked
overnight in ample water to cover.
