Chestnut Currant Rice Pilaf Recipe


  • 15 chestnuts
  • 2 cups of rice
  • Half a cup of currants
  • 1 medium onion
  • 3 cups chicken stock
  • 3 tablespoons of olive oil
  • Butter
  • Salt
  • Black pepper

Preparation Of

Scratch the chestnuts and boil them in salted water for 15 minutes. Filter the water. Peel off the shells. Add olive oil and butter to the pan. Wash the rice in plenty of water. Soak the grapes in warm water. Finely chop the onions. Add to the pan and fry until browned. Then add rice, chestnuts and strained grapes. Add salt and pepper. Then add the hot chicken stock. Shut it down. Cook the rice on high and then on low heat until the water is absorbed. Cover it with a paper towel, cover it with a lid and leave it for a few minutes. You can serve it hot. Enjoy your meal.

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