This blend of wild rice, white rice, and chestnuts is a versatile, make-ahead side dish with rich, earthy flavors and a mix of interesting textures.

Orange Scented Wild Rice and Chestnuts

A medley of wild and white rice combined with roasted chestnuts, orange, honey, and fresh thyme makes a versatile, great-tasting side dish that pairs well with any type of roasted poultry, pork or ham.

Since this dish can be made ahead and reheated, it’s a good side dish choice for entertaining, particularly around the holidays as chestnuts are a traditional ingredient.

Orange Scented Wild Rice and Chestnuts

Orange Scented Wild Rice and Chestnuts

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This blend of wild rice, white rice, and chestnuts is a versatile, make-ahead side dish with rich, earthy flavors and a mix of interesting textures.

Ingredients

  • 3 cups low-sodium chicken broth
  • 3/4 cup wild rice
  • 1/2 cup white wine
  • 3/4 cup long grain white rice
  • 2 tablespoons butter
  • 1 lb chestnuts, roasted, peeled and chopped (see instructions below)
  • 1 tablespoon orange zest
  • 1/4 cup orange juice
  • 2 tablespoons honey
  • 1 tablespoon fresh thyme leaves
  • Salt and freshly ground black pepper

Instructions

  • Bring the chicken broth to a boil in a large saucepan. Stir in the wild rice and the wine.
  • Cover tightly, reduce the heat to low and simmer until the grains are tender, about 45 minutes.
  • Stir in the white rice, cover again and simmer until all the rice is tender and the liquid has been absorbed.
  • Add the butter, chestnuts, orange zest, orange juice, honey, and thyme.
  • Mix well and season to taste with salt and pepper. Remove from the heat and cover to keep warm until ready to serve, up to 1/2 hour.

How To Roast Chestnuts:

  • Choose chestnuts that are plump and firm with no visible blemishes or mold.
  • To roast, cut an "X" into the flat side of each chestnut with a sharp paring knife.
  • Arrange in a single layer on a baking sheet and roast at 400°F for 20 minutes.
  • Remove from the oven and peel off the outer shell and skin while the chestnuts are still hot because once they cool, peeling becomes a good deal more difficult.
  • You may want to reduce the oven temp to about 250°F and work with just a few nuts at a time.

Tips for Making This Recipe

This dish may be prepared in advance and reheated. Stir in an extra tablespoon each of orange juice and butter, cover tightly and place in a 300°F for 30 to 40 minutes, stirring once after about 15 minutes.
Calories: 328kcal, Carbohydrates: 59g, Protein: 6g, Fat: 6g, Saturated Fat: 3g, Polyunsaturated Fat: 3g, Cholesterol: 10mg, Sodium: 119mg, Fiber: 5g, Sugar: 15g
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