Rice and chestnut recipe

This chestnut recipe comes from the oldest Catalan tradition. The rice recipe with roasted chestnuts I give below is easy and ideal for the fall when it begins to get cold, and you feel that you need a more nutritious meal to warm you up.

Rice and chestnut recipe

Ingredients for this rice and chestnut recipe

Serves 4 as appetizer
Serves 2 as main dish

1 1/2 cup rice - washed

1 medium-sized onion - finely chopped

20 roasted chestnuts - peeled. How to roast chestnuts.
2 tablespoons olive oil
2 inches cinnamon stick
1/4 teaspoon ground cinnamon
7 cloves
1/4 teaspoon cumin
3 corns pepper
4 cups hot water
1/4 teaspoon salt

Rice and chestnut recipe preparation instructions

Cooking time: about 40 minutes, including roasting of the chestnuts.
Preparation time: 10 minutes.

Roast the chestnuts in the oven. Click here for how to easily roast chestnuts for this chestnut recipe.

Heat olive oil in an earthen casserole or Dutch oven. When it's hot, add the onion. When the onion turns golden, add the hot water, the roasted chestnuts and the salt. Stir briefly. Bring the water to a boil, and cook uncovered for 10 minutes over medium heat.

Add the rice and all the spices. Stir briefly.

Check that the rice is nicely covered with water. If not, add a little more water so that the rice doesn't become dry.

Cook uncovered for about 8 more minutes. Cover and turn heat to low. Cook for 8 to 9 minutes.

Turn off heat and let it rest for 5 minutes. The chestnut recipe has then time to develop its natural forest aromas to the full.