Wild Rice, Roasted Chestnuts, and Cranberries
This wild rice with roasted chestnuts and cranberries is a healthy Thanksgiving side dish that also happens to be gluten-free. Made with dried fruits and chestnuts, it's ideal for holiday entertaining as it can be made in advance.
Ingredients
- 1 1/4 pounds (about 1 1/2 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
- 1/2 teaspoon kosher or sea salt
- 1/2 cup sweetened dried cranberries
- 3/4 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
- 1/2 cup minced flat-leaf parsley leaves
- Freshly ground pepper
Instructions
- Preheat the oven to 400°F (200°C). Position the rack in the center of the oven.
- Using a sharp paring knife, carefully score the flat side of each chestnut with a big "x," cutting through the outer shell and inner brown skin. Place the chestnuts on a rimmed baking sheet and roast until tender when pierced with a fork, 25 to 30 minutes.
- When the chestnuts are still quite warm but cool enough to handle, peel them with a sharp paring knife, removing both the outer shell and the inner brown skin. Discard any chestnuts that look rotten. If there are any chestnuts that are hard to peel, rewarm them in a 400°F (200°C) oven and try again.
- Cut the shelled chestnuts in half. Lower the oven temperature to 350°F (175°C).
- Meanwhile, in a medium saucepan, combine the wild rice, chicken stock, water, and 1/4 teaspoon of the salt. Bring to a boil over medium-high heat. Reduce the heat to a simmer, cover partially, and cook, stirring occasionally, until the wild rice is tender, 40 to 50 minutes. (Occasionally check the liquid and, if necessary, add more stock and/or water as needed. Conversely, there may be excess liquid that needs to be drained after the rice becomes tender.)
- In a small bowl, combine the cranberries and apricots, add hot water to cover, and let plump for 20 minutes. Drain and reserve.
- In a 12-inch saute pan, melt 4 tablespoons of the butter and swirl to coat the bottom. Add the celery, carrots, and onion and saute until soft and lightly browned, 5 to 8 minutes. Add the thyme, sage, and parsley and saute for 1 minute longer. Remove from the heat.
- When the wild rice is tender, drain it in a sieve and add it to the sauteed vegetables. Add the reserved chestnuts, cranberries, and apricots and stir to combine. Add the remaining 1/4 teaspoon salt and a few grinds of pepper. Taste and adjust the seasoning.
☞ TESTER TIP: MAKE AHEAD
The wild rice can be made up to this point 1 day in advance, cooled, covered, and refrigerated. When ready to reheat, stir in 1/4 to 1/2 cup chicken stock to keep the rice moist. If baking directly from the fridge, bake for 45 minutes. If you let the dish sit out for an hour first, bake for 25 to 30 minutes. - About half an hour before you wish to serve this, spoon the wild rice into a baking dish slicked with the remaining 1 tablespoon butter and cover it with aluminum foil. Bake the wild rice until heated through, about 30 minutes. Serve it directly from the casserole.
Notes
*How To Substitute Peeled Chestnuts
If you prefer not to roast your own chestnuts, you can buy peeled chestnuts in vacuum-sealed packages, cans, or jars at specialty foods stores. If they’re packed in liquid, drain it off. Prepared chestnuts are usually boiled rather than roasted, resulting in some flavor loss. To improve their flavor before using, place them on a rimmed baking sheet and roast them in a 350°F (175°C) oven for 12 to 14 minutes.Nutrition
Serving: 1portion | Calories: 414kcal | Carbohydrates: 78g | Protein: 8g | Fat: 9g | Saturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 19mg | Sodium: 393mg | Fiber: 5g | Sugar: 14g