Wild Rice with Roasted Chestnuts & Cranberries Recipe

Ingredients:

Pepper
Salt
1 Tablespoon of vinegar (balsamic)
1 c of dry cranberries
1 teaspoon dry thyme
1 bayleaf
2 garlic cloves; minced finely
1/2 c of carrot; diced
1/2 c of celery; diced
1 c of onion (diced)
2 Tbsps of oil (olive)
2 c of Lunderberg-Gourmet Wild-Rice blend
5 c of veggie stock
2 c of chestnuts

Instructions:

You pierce every chestnut w/ small sharp-edged knife then place them in heated 375 degrees Fahrenheit oven, arranged in single layer on bake sheet. Roast about 25-30 mins then set them aside to completely cool. You peel & chop them coarsely.

You boil the stock in large-sized pot then add rice. You reduce heat then simmer w/ cover. Let it cooked ’til wanted consistency about 40-50 mins then drain off extra liquid.

Have oil heated in pan set over mid-heat. You add carrot, celery & onion then saute for 5-7 mins ’til soft. Add thyme, bayleaf & garlic, continue sauteing for 2 mins more.

Add chestnuts, vinegar, rice & cranberries then cook ’til heated through. Season w/ pepper & salt as desired.8 slices of pineapple
4 boneless skinless chicken breast halves, slightly pounded
1/4 cup vegetable oil
4 cloves garlic
1/2 cup flour
1 cup water
3/4 cup honey
1/2 cup soy sauce
juice of one lime
1 tsp. coconut
pinch of ground red pepper
minced cilantro (optional)
crushed red pepper (optional)

>> Wild Rice with Roasted Chestnuts & Cranberries Recipe