Chestnut and Wild Rice Pilaf – The Ultimate Holiday Side Dish!

Hey foodies! 


Get ready to create the most spectacular Chestnut and Wild Rice Pilaf that's rated 4.6 stars by 13 reviewers! This elegant side dish features nutty wild rice, fragrant basmati, roasted chestnuts, and crunchy pistachios for a texture and flavor experience that will steal the show at any holiday meal. Perfect for Thanksgiving, Christmas, or any special occasion! Let's get cooking! 






Why You'll Love This Recipe

  • Rated 4.6 Stars by 13 reviewers! ⭐️⭐️⭐️⭐️⭐️
  • Elegant side dish perfect for holidays and special occasions
  • Amazing texture combination from wild rice, chestnuts, and pistachios
  • Make-ahead friendly - flavors improve when made in advance


Tools You'll Need

Fine-Mesh Sieve

Two Small Saucepans

Large Skillet

Chef's Knife


Ingredients

  • 1/2 cup natural wild rice
  • Fine sea salt
  • 1 cup basmati rice
  • 7 tablespoons salted butter
  • 2 cups diced celery (from 5 stalks)
  • 2 cups diced sweet onion (from 1 large)
  • 3 cloves garlic, minced
  • 2 teaspoons minced fresh thyme
  • 1/2 cup shelled salted pistachios, crushed
  • 8 ounces fresh chestnuts, roasted, peeled and roughly chopped
  • 2 tablespoons minced fresh parsley


Step-by-Step Instructions

  1. Rinse wild rice: Put the wild rice in a fine-mesh sieve and rinse under cold water until water runs clear. Transfer to bowl, cover with water, pour off any black bits, then drain.
  2. Cook wild rice: Combine wild rice with 1/4 teaspoon salt and 1 cup water in small saucepan. Bring to simmer, cover, reduce heat to low and steam until tender (20-25 minutes).
  3. Cook basmati rice: Meanwhile, combine basmati rice, 1/2 teaspoon salt and 1 3/4 cups water in another saucepan. Bring to simmer, cover, reduce heat to low, and steam until tender (25 minutes).
  4. Combine rices: Combine cooked rices in large bowl and cover tightly.
  5. Cook vegetables: Heat butter in large skillet over medium heat. Add celery and onion and cook until limp but still bright (about 10 minutes).
  6. Add aromatics: Add garlic and thyme, and cook for 5 more minutes.
  7. Combine everything: Pour vegetables over rice, scraping pan for juices, and stir to combine.
  8. Add final ingredients: Add pistachios, chestnuts and parsley and mix thoroughly.
  9. Serve: Serve hot as a beautiful side dish.


Pro Tips

  • Rinse thoroughly: Always rinse wild rice to remove any debris and excess starch.
  • Don't peek: Resist the urge to lift the lids while the rice is steaming to ensure proper cooking.
  • Fresh chestnuts: Roast and peel chestnuts in advance to save time, or use high-quality pre-cooked ones.
  • Toast pistachios: For extra flavor, toast the pistachios lightly before crushing.


Recipe Variations

  • Vegetarian option: Already vegetarian-friendly as written!
  • Nut-free: Omit pistachios and add toasted pumpkin seeds instead.
  • Herb variations: Try sage or rosemary instead of thyme for different flavor profiles.
  • Add protein: Stir in cooked wild mushrooms or crispy pancetta for extra depth.


FAQs

Can I use pre-cooked chestnuts?
Yes! High-quality pre-cooked chestnuts work well and save time. Look for them in jars or vacuum-sealed packages.

How far in advance can I make this?
This pilaf can be made 1-2 days ahead. Reheat gently in the oven or on the stovetop with a splash of broth.

What's the difference between wild rice and other rice?
Wild rice is actually a grass seed with a chewy texture and nutty flavor that pairs beautifully with the basmati.

Can I use different nuts?
Absolutely! Toasted walnuts, pecans, or almonds would all work well in this recipe.



Chestnut and Wild Rice Pilaf

Level: Intermediate | Total Time: 1 hr 15 min | Active Time: 50 min

Yield: 8 servings

Rating: 4.6 stars from 13 reviews

Ingredients:

1/2 cup wild rice, 1 cup basmati rice, 7 tbsp butter, 2 cups celery, 2 cups onion, 3 garlic cloves, 2 tsp thyme, 1/2 cup pistachios, 8 oz chestnuts, 2 tbsp parsley, salt

Instructions:

  1. Rinse wild rice until water runs clear.
  2. Cook wild rice with salt and water for 20-25 mins.
  3. Cook basmati rice with salt and water for 25 mins.
  4. Sauté celery and onion in butter for 10 mins.
  5. Add garlic and thyme, cook 5 more mins.
  6. Combine rices, vegetables, pistachios, chestnuts and parsley.
  7. Mix thoroughly and serve hot.


So there you have it - the most elegant Chestnut and Wild Rice Pilaf that will make your holiday table absolutely stunning! 

If you try this recipe, let me know in the comments how your pilaf turned out. 

0 Comments