Wild rice pilaf with mushrooms and chestnuts
Composition / ingredients
6
servings:
Cooking method
1. Heat the oil in a frying pan over medium heat.
2. Add finely chopped celery and onion to the frying pan.
3. Put the mushrooms cut into plates in the same place.
4. Fry for about 5 minutes, until the onion becomes translucent, and excess moisture evaporates from the mushrooms.
5. Combine all the ingredients, except parsley, in a cauldron, bring to a boil, reduce the heat to a minimum and cook (about 1 hour 15 minutes) until all the liquid is absorbed by rice.
Serve on the table, sprinkled with chopped parsley.
Bon appetit!
Caloric content of the products possible in the dish
- Onion - 41 kcal/100g
- Champignons - 24 kcal/100g
- Chestnut noble fresh - 194 kcal/100g
- Dried noble chestnut - 377 kcal/100g
- Boiled chestnuts - 131 kcal/100g
- Ground black pepper - 255 kcal/100g
- Parsley greens - 45 kcal/100g
- Thyme - 101 kcal/100g
- Dried thyme - 276 kcal/100g
- Thyme - 276 kcal/100g
- Salt - 0 kcal/100g
- Olive oil - 913 kcal/100g
- Garlic powder - 331 kcal/100g
- Wild rice - 357 kcal/100g
- Chicken broth - 19 kcal/100g
- Celery stalk - 12 kcal/100g
