Chestnuts & Dried Mushrooms Rice

Name: How to cook Chestnuts & Dried Mushrooms Rice - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 Servings
Cuisine: Us

Introduce

Chef :

Hiroko Liston

Chestnuts & Dried Mushrooms Rice

You can use any Dried Mushrooms, but I strongly recommend to use some Dried Porcini. Today I added Dried Mixed Forest Mushrooms as well. These Dried Mushrooms are available from most supermarkets in Melbourne where I live. Chestnuts might be hard to find. I have very sore hands and can’t peel Chestnuts, so I used Frozen Peeled Chestnuts. Many Asian grocery stores sell them. This rice dish is absolutely delicious and smells amazing.

Ingredient

Food ration :

4 Servings

Cooking time :

50 minutes plus soaking time

450 ml

Water that is used to soak Dried Porcini *avoid the settlings

Stock Cube *Chicken OR Vegetable, sliced OR crumbled

20 g

Butter *cut into small pieces

20 g

Dried Porcini

20 g

Dried Mixed Forest Mushrooms

1/2 cup

Onion *finely chopped

1 clove

Garlic *finely chopped

1 tablespoon

Olive Oil

2 cups

(*180ml cup) Short OR Medium Grain Rice

1/2 teaspoon

Salt *alter the amount if Stock is not salted

200 g

peeled Chestnuts *thawed if frozen

Cooking instructions

* Step 1

Soak Dried Porcini and other Mushrooms in 2 & 1/2 cups warm water until soft. When soft, drain, and save 450ml water, but avoid the settlings. Rinse the Mushrooms and cut into smaller pieces if large. *Note: DO NOT squeeze the softened Mushrooms to remove excess water.

* Step 2

Place Onion, Garlic and softened Mushrooms in the rice cooker’s inner pot. Drizzle with Olive Oil.

* Step 3

Rinse Rice, drain, and spread over the Onion, Garlic and Mushrooms.

* Step 4

Add the saved 450ml Water that is used to soak Dried Mushrooms and Stock Cube, sprinkle Salt, but DO NOT stir. Scatter Chestnuts on top. Press Cook/Start button.

* Step 5

When the rice is cooked, scatter Butter, and let the rice steamed for 10 minutes. Add some Ground Black Pepper and gently mix to combine. Sprinkle with some Thyme leaves (OR finely chopped Parsley) and serve.