Wildling Rice with Chestnuts and Cranberries

There is probably a smell of roasted chestnuts and other good comfortable things all the time, for we are telling Winter Stories-- Ghost Stories, or more shame for us-- round the Christmas fire; and we have never stirred, except to draw a little nearer to it.

Charles Dickens

This paired wonderfully with the Orange Dijon Pork Roast, and we even put it in an omelet!  It is easy to make, and yields about a truck ton worth of side dish.  

What you need:

• 2 cups Wild Rice
• 1 1/4 cups celery, diced
• 1 1/2 cups carrots, diced
• 1 large yellow onion
• 2 cups chicken broth
• 2 cups water
• 8oz. jar of whole, roasted chestnuts
• 1/2 cup parsley flakes
• 1 tbsp fresh thyme leaves
• 2 tbsp dried sage
• 1/4 tsp black pepper
• 1/2 tsp salt
• 1 1/2 tbsp butter

To start, preheat your oven to 400, get your cranberries soaking in some hot water, and chop your veggies.  When the oven has heated, place chestnuts (arranged on a greased baking sheet) in the oven for 15 minutes, let cool, and cut into quarters.

Combine the rice, broth, water, and salt in a saucepan, bring it to a boil, then partially cover and simmer for 40 minutes or until the rice is tender (stir it occasionally).  

While the rice is cooking, melt the butter in a large skillet and then add the veggies and cook for 15 minutes (or until your veggies are tender).

Next, stir the herbs in with your veggies and remove from heat.  

Add your herb and veggie mix, cranberries, chestnuts, and pepper to the rice once it has cooked.  Stir.  Enjoy.