Chestnut Stuffed Rice Ingredients
2 tablespoons of peanuts
4 tablespoons of olive oil
2 tablespoons of butter
1 onion
2 tablespoons currants
2 glasses of baldo rice
Salt
Black pepper
1 teaspoon of allspice
1 small pinch of cumin
2 tablespoons of granulated sugar
3 glasses of water
200 gr. chestnuts
Put your pot on the stove and heat it.
Take your pine nuts into your heated pot and roast them until they turn colour.
Add butter, olive oil and finely chopped onions to your pot and cook until they soften.
Add the currants and mix.
* If your currants are too dry, you can soak them in hot water.
Add rice, salt, black pepper, allspice, cumin and granulated sugar and add Fry for 1 – 2 minutes.
Add water to your roasted rice and mix it.
Finally, add the cooked chestnuts on it, close the lid and cook on medium heat until it boils, then on low heat until it boils.
Rice. When it is cooked, set it aside to infuse, cover it with paper towel and let it rest.
Serve hot.
