1/2 cup wild rice 1 cup brown basmati rice
5 stalks celery, narrow cut on bias
1 large onion, small diced
3 cloves garlic, minced
2 teaspoons minced fresh thyme
1/2 cup shelled pistachios, roughly chopped
8-12 ounces boiled chestnuts, roughly chopped
2 tablespoons minced fresh parsley
If using a rice cooker, soak wild rice in hot water for 30 minutes or longer. Add to brown basmati and cook. Otherwise cook the two types of rice separately, in which case there is no need to soak wild rice. Cook the vegetables: Heat olive oil in a large skillet over medium heat. Add the celery and onion and cook, stirring often, until the vegetables are limp but still bright, about 10 minutes. Add the garlic and thyme, and cook a couple of minutes longer. Season with salt and pepper. Combine the vegetables, chestnuts, pistachios, fresh parsley and rice mixture. Serve and enjoy!
This is another delicious recipe from my dear friend Tom’s repertoire of delicious food. Thank you to Tom for sharing it. I served it with hummus and harissa and it was incredibly scrumptious.