Chestnut And Almond Rice Stuffing Recipe

About this recipe

A hearty and gluten-free stuffing made with chestnuts, almonds, and long-grain rice, perfect for a flavorful dinner side dish. This vegetarian-friendly recipe is packed with texture and natural sweetness.

Ingredients

• 125 g Mooz Butter Garlic & Herbes
• 100 g Sambar Onion Peeled
• 200 g Nutty Gritties Lightly Salted Jumbo Roasted Flavoured Almonds
• 1 Kg Kissan Tomato Paste
• 1 pack (150 g) Grocery Farm American Pecan Nuts
• 1000 g Japanese Choice Jasmine Ready To Cook Thai Rice
• 500 g Whole Farm Grocery Raisins 500 G
• 1 kg Tata Salt (Vacuum Evaporated Iodised)

Instructions

1. 1. Boil 1 1/2 lb chestnuts in water for 10-15 minutes until softened. Peel and chop them into small pieces.
2. 2. Heat 2 tbsp butter in a large skillet over medium heat. Add 1 finely chopped onion and sauté until translucent, about 5 minutes.
3. 3. Stir in 1 cup raisins, 1/2 cup chopped almonds, and the prepared chestnuts. Cook for 2-3 minutes to combine the flavors.
4. 4. Add 3/4 cup long-grain rice and 2 tbsp tomato paste to the skillet. Stir well to coat the rice with the tomato paste.
5. 5. Pour in 2 cups of water and 1 tsp salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes until the rice is tender and the liquid is absorbed.
6. 6. Remove from heat and let the mixture cool slightly. Serve as a side dish or use as a stuffing for vegetables or poultry.