Chestnut (with recipe)

            Chestnuts have graced the tables of Europe for centuries in the widest variety of forms, from the exalted marron glace to the common porridge. The chestnut is rich in potassium and contains good quantities of sodium and magnesium. It can be used as a potato substitute, for unlike other nuts, the chestnut is predominantly starchy rather than oily.

            To prepare fresh chestnuts for cooking: With a sharp knife cut two slits in a cross form on the nut; bake in a hot oven until they split; peel (if your mouth is watering, stop here – they’re delicious!). To prepare dried chestnuts for cooking: Soak overnight in water; if they are to be cooked in ample water an hour or more, presoaking is unnecessary.

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CHESTNUT RICE

2½ cups water

1½ teaspoons salt

1 cup brown rice

½ cup dried chestnuts

2 chopped scallions (or 1 medium onion)

2 tablespoons butter

·      Bring salted water to boil. Add rice so slowly that water does not stop boiling. Add dried chestnuts. Cover tightly and simmer about 45 minutes, or until water is absorbed and rice is fluffy. Meanwhile sauté chopped scallions in butter. When chestnut rice is ready, toss with scallion butter and serve.

·        Serves four.