Two Rices with Mushrooms, Chestnuts & Cherries

Two Rices with Mushrooms, Chestnuts & Cherries
A delicious, elegant, woodsy-flavored side dish for poultry or wild game. It can be cooked mostly in advance and ready-to-eat chestnuts may be successfully substituted, leaving you with more precious time to enjoy your guests.

This dish may also be served as a vegetarian entree.

1/4 cup unsalted butter
1 large yellow onion, chopped fine
1 pound frozen Porcini mushrooms, thawed, cleaned and diced (or substitute fresh Shiitake mushrooms )
12 fresh chestnuts, roasted, shelled and chopped
1 cup dried cherries
1/2 cup dry red wine
2 cups cooked wild rice, hot
2 cups cooked Arborio rice, hot


Heat a large skillet over high heat for just under a minute. Melt the butter and add the onion. Continue cooking until the onions are translucent

Add the porcini mushrooms. Cook about five minutes, then blend in the dried cherries and the wine.

Cook for a few minutes, stirring constantly. Stir in the chestnuts and sprinkle with coarsely ground black pepper to taste.


Just before serving, stir in the hot rice.


This makes 8 to 10 servings

Products suggested for this recipe:

Earthy Delights

2871 Jolly Road

Okemos MI 48864

tel 855.328.8732

fax 517.253.7366

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