A cozy winter favorite that pairs boiled chestnuts with buttery rice pilaf. Its sweet-and-savory balance makes it a popular side dish with turkey and goose.
Score the chestnut shells and boil them in plenty of water for 20 minutes. While still hot, peel and roughly chop them.
Sauté the finely chopped onion in butter until translucent.
Add the rinsed rice and stir for a few minutes, then add the chopped chestnuts.
Add the hot water, salt, black pepper and sugar, if desired. Cook over low heat until the liquid has been absorbed. Avoid stirring too much so the chestnuts stay intact.
Remove from the heat and let the pilaf rest for 15 minutes. Fluff gently and serve hot.
Important: Peel the chestnuts while they are still hot after boiling; they are harder to peel once cool. To keep them from breaking apart, add them to the pilaf near the end and cook over low heat.
Bende biraz kurudu, muhtemelen fazla pişirdim. Ölçüleri göz kararı yaptım, biraz tuzlu oldu.
İlk denemede pişirme kabını yanlış seçtim, altı yapıştı. İlk denemede tuzunu kaçırdım, ikinci seferde daha dikkatli oldum.
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