Treasure Chestnuts

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by Hannah (BitterSweet)
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Inspired by the Japanese kuri gohan, the beauty of this side dish is its simplicity, highlighting the seasonal delight that is freshly roasted chestnuts. Harmonizing with the naturally nutty flavor of brown rice, those toothsome grains cling to each tender morsel for an incredibly satisfying bite. Though chestnuts are sadly hard to come by when winter ends, you’ll find yourself craving this combination all year long.

Yield: Makes 4 Servings as a Side Dish

Chestnut Rice

Chestnut Rice

Inspired by the Japanese kuri gohan, the beauty of this side dish is its simplicity, highlighting the seasonal delight that is freshly roasted chestnuts. Harmonizing with the naturally nutty flavor of brown rice, those toothsome grains cling to each tender morsel for an incredibly satisfying bite.

Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes

Ingredients

  • 2 Cups Short Grain Brown Rice
  • 2 1/2 Cups Water
  • 1/2 Teaspoon Salt
  • 1 Cup Roughly Chopped, Roasted and Shelled Chestnuts (About 20)
  • 2 Tablespoons Vegan Butter or Coconut Oil
  • 1 Tablespoon Toasted Black Sesame Seeds

Instructions

  1. My favorite way to prepare this dish is in an electric pressure
    cooker since it’s so crazy fast, but it can just as easily be made on
    the stove top. If working with a pressure cooker, simply toss in the
    rice, water, salt, chopped chestnuts, and butter or oil. Lock in the lid
    and set it to 20 minutes on high pressure. Once that time has elapsed,
    quick release by opening up the valve to immediately discharge the built
    up pressure. Stand back and cover with a dish towel to prevent any
    spray or steam burns. Let the rice stand for 5 more minutes before
    uncovering.
  2. For stove top prep, combine the water, salt, and butter or oil in a
    medium saucepan and bring to a boil over medium heat. Add the rice and
    chestnuts, cover, reduce the heat to low, and simmer gently for 45 to 50
    minutes, until the liquid has fully absorbed. Let stand for 5 more
    minutes.
  3. Top with sesame seeds right before serving.

Notes

Cooked rice will keep in the fridge for 5 - 7 days.

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Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 253Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 15mgSodium: 318mgCarbohydrates: 35gFiber: 3gSugar: 2gProtein: 3g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimates.

© Hannah Kaminsky
Cuisine: Japanese / Category: Salads and Sides
 

 

 

14 thoughts on “Treasure Chestnuts”

  3. Steve and I just finished binge watching Kantaro on Netflix. It’s a Japanese show about Japanese sweets and it reignited my need for chestnuts. Perfectly placed recipe Ms Hannah ;)

  9. This sounds comforting and delicious, but every time I see ‘roasted chestnuts’ in a recipe I remember the time my mother tried to cook chestnuts in a pot on the stove, and didn’t know about cutting a little x into each one to let the steam escape. It wasn’t long before they began exploding like gunfire, and we, not realizing at first what was happening, ran for cover under the table.

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