Black Rice with Toasted Chestnuts
Lucedio black rice is a hybrid of Chinese Forbidden rice with a local Piemontese variety. Luckily it carries the best traits from each of its parents. It has the rich nuttiness and fragrance of Forbidden rice and the elegant long-grained, slightly chewy texture of the Piemontese variety. The cooking method is unique for this variety. It cooks like pasta, albeit a bit longer. If you can’t find this black rice, substitute basmati rice. Fold the cooled basmati rice into the chestnut and onion mixture and gently reheat. Serves 4 to 6
Ingredients
- 1 cup Lucedio black rice. Optional substitute: basmati rice
- Kosher salt
- 3 tablespoon unsalted butter
- 1 small onion, minced
- 1 cup (about 5 ounces) cooked chestnuts, crushed into coarse chunks
- Freshly ground black pepper
- Parsley leaves to garnish
Directions
1. Add the rice to a pan full of cold water. Bring to a boil and salt the rice. Water should be lightly salty. Cook the rice at a high simmer for 30 minutes for al dente. Add more water if necessary. Drain and reserve. If using basmati rice, cook as directed by on the package.
2. Add 3 tablespoons of butter to a large sauté pan over medium high heat. When the edges start to brown add the onion and cook until lightly golden, stirring occasionally.
3. Add the chestnuts and continue to cook until the chestnuts are toasted and golden, stirring as needed. Season to taste with salt and pepper.
4. Add the rice to the pan and stir until all the ingredients are thoroughly mixed. Heat thoroughly, season to taste, and turn out into a serving dish. Garnish with parsley leaves.
Lucedio Black Rice may be purchased from The Vineyard Kitchen Larder.