Ingredients Jump to Instructions ↓

  1. 1 1/2 cups 240g / 8 1/2oz Short-grain rice (Kamut mix variety rice)

  2. 2 1/2 cups 592ml Cold water Salt - to taste

  3. 4 cups 948ml Chicken stock

  4. 1 Parsley sprig

  5. 1/2 teaspoon 2 1/2ml Black peppercorns

  6. 1 Onion - chopped

  7. 3 1/2 tablespoons 52ml Vegetable oil

  8. 1/4 cup 15g / 1/2oz All-purpose flour

  9. 1 Celery rib - chopped

  10. 1/2 cup 118ml Thinly-sliced scallion greens Cayenne - to taste

  11. 1 cup 237ml Chopped boiled and shelled chestnuts

Instructions Jump to Ingredients ↑

  1. Recipe Instructions In a heavy saucepan combine the rice, water, and salt to taste. Bring the water to a boil, reduce the heat to low, and cook the rice, covered, for 15 to 30 minutes, or until it is tender and the water is absorbed. In a heavy skillet, combine the oil and the flour and cook the roux over moderately-low heat, stirring constantly, for 30 minutes, or until it is the color of milk chocolate. Add onion, and the celery and cook the mixture, stirring until the vegetables are softened. Add the stock, simmer the gravy for 30 minutes. The rice and the gravy may be made 1 day in advance and kept covered and chilled. Let the rice return to room temperature before continuing with the stuffing. In a large bowl combine well the rice, the gravy, the scallion greens, chopped chestnuts and salt to taste. This recipe yields 6 servings.


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