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

Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes

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

  1. Bring the chicken broth to a boil in a large saucepan. Stir in the wild rice and the wine.
  2. Cover tightly, reduce the heat to low and simmer until the grains are tender, about 45 minutes.
  3. Stir in the white rice, cover again and simmer until all the rice is tender and the liquid has been absorbed.
  4. Add the butter, chestnuts, orange zest, orange juice, honey, and thyme.
  5. 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:

  1. Choose chestnuts that are plump and firm with no visible blemishes or mold.
  2. To roast, cut an "X" into the flat side of each chestnut with a sharp paring knife.
  3. Arrange in a single layer on a baking sheet and roast at 400°F for 20 minutes.
  4. 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.
  5. You may want to reduce the oven temp to about 250°F and work with just a few nuts at a time.

Notes

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.

Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 328Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 10mgSodium: 119mgCarbohydrates: 59gFiber: 5gSugar: 15gProtein: 6g

Note: Nutrition information is estimated and may vary from your actual results.

© Lynne Webb
Cuisine: American / Category: Side Dish Recipes