Wild Rice With Chestnuts And Dried Cranberries Rice Recipes

Ingredients

2 c. wild rice (3/4 pound)

salt

4 tbsp. unsalted butter

1 1/2 c. vacuum-packed chestnuts (9 ounces)

3 large scallions

1 1/2 c. low-sodium chicken broth

3/4 c. dried cranberries

Freshly ground pepper

2 tbsp. Chopped flat-leaf parsley

Preparation

Step 1In a large saucepan, cover the wild rice with 2 inches of water and bring to a boil. Boil for 5 minutes, then remove from the heat and let stand for 1 hour. Drain and rinse well.Step 2In a large saucepan of boiling salted water, cook the rice until tender and many of the grains have split, about 30 minutes. Drain well. Wipe out the saucepan.Step 3Melt the butter in the saucepan. Add the wild rice, chestnuts and all but 2 tablespoons of the scallions and cook over moderate heat for 2 minutes. Add the broth and cranberries and cook, stirring occasionally, until the liquid is absorbed, about 15 minutes. Stir in the parsley and reserved scallions and season with salt and pepper. Transfer to a bowl and serve.Step 4Make Ahead: The wild rice can be refrigerated overnight and reheated.