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You are in for a treat! Perfect with roast turkey. Whatever dish you might be making with wild rice, I always recommend a brief soak before cooking, to encourage the opening of the grain, which wild rice is so prized for. Vacuum-packed chestnuts are ideal year-round, as they are not only delicious, but they are fully cooked and peeled, saving you the pesky task of peeling them yourself!
3 cups wild rice
1/4 cup Gefen Olive Oil
1 and 1/2 pounds shiitake mushrooms, caps only, sliced
4 thinly sliced shallots
6 bay leaves, or 1 teaspoon ground bay leaves
1 teaspoon turmeric
salt
pepper
1 5.4-ounce bags Gefen Chestnuts, crumbled
Soak the rice in water to cover for about one hour, then drain.
Meanwhile heat the oil in a large skillet, and add the mushrooms and shallots, and sauté until most liquids evaporate. Add all but last ingredient, plus nine cups water, and bring to a boil. Cook 45 minutes. Stir in the chestnuts, and cook a few more minutes, until the rice grains open slightly, exposing their white “buds”. Serve hot.
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