Chestnut Mushroom Rice

Vera Newman Vera Newman
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When you need to dress up your menu and impress your company, this rice will do the trick. I love serving this beautiful rice as an impressive side dish when I’m in the mood for a change from basic white rice. It elevates my meal instantly and it’s always the perfect vessel for my favorite saucy proteins. I highly recommend using Tuscanini Italian chestnuts, because they are truly the freshest in the market. 

6
Easy Vegetarian Pescatarian Gluten Free Parve

Contains: Tree nuts, Soy

Directions

Prepare the Chestnut Mushroom Rice

  1. Heat olive oil in a medium saucepan over low-medium heat. Add onions and sauté until translucent, about three minutes.

  2. Add mushrooms and chestnuts and sauté for three more minutes.

  3. Add the rice, onion soup mix, soy sauce, garlic powder, salt, and pepper and mix well. Cook for two minutes, mixing often.

  4. Add water and mix once again. Bring to a gentle simmer, reduce heat to low, cover and cook for 20 minutes.

  5. Garnish with toasted sliced almonds and parsley.

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Sponsored by Tuscanini

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1 Comment

Betty •

I didnt have chestnuts i made it with everything else and came out wonderful