Recipe of the Week

Sweet Rice with Chestnuts 

1/2 cup dried or fresh chestnuts (see Note below)

1 1/2 cups sweet brown rice, rinsed well

2 1/2 cups spring or filtered water

Pinch of sea salt per cup of grain and chestnuts

Directions:  If using dried chestnuts, dry-roast them in a dry skillet over medium heat until fragrant and then soak them 6 to 8 hours before using.  This extra bit of effort ensures their sweetness.   Place chestnuts and the rice in a pressure cooker with water.  Cover loosely and bring to a boil over medium heat.  Add 2 pinches of salt, seal the lid, and bring to full pressure.  Place over a flame deflector, reduce heat to low, and cook 45 minutes.  Remove pot from heat and allow pressure to reduce naturally.  Gently stir to combine grain and chestnuts.  Transfer to a serving bowl.

Makes 4 or 5 servings.

NOTE:  If using fresh chestnuts for this dish, cut a cross in the flat side of each and roast in a 350F oven about 20 minutes.  Allow to cool enough to handle and peel.  You may also boil the chestnuts 15 minutes before peeling.