Chestnut Pilaf Rice

Instructions

• 1

  Rinse the basmati rice under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming sticky.

• 2

  In a large skillet or saucepan, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion becomes translucent and fragrant.

• 3

  Stir in the Galil chestnuts, and cook for about 2-3 minutes, allowing the flavors to meld.

• 4

  Add the rinsed basmati rice to the pan, stirring to coat the grains with oil. Toast the rice for a minute, which helps in enhancing its flavor.

• 5

  Pour in the chicken or vegetable broth. Add cinnamon, nutmeg, salt, and black pepper. Stir to combine everything evenly.

• 6

  Bring the mixture to a boil, then reduce the heat to low. Cover the pan and let it simmer for about 18-20 minutes, or until the rice is tender and the liquid is absorbed.

• 7

  Turn off the heat and let the pilaf sit, covered, for 5 minutes. This allows the rice to settle and become fluffy.

• 8

  Fluff the pilaf with a fork, check for seasoning, and add more salt or pepper if needed. Garnish with fresh parsley before serving.

• 9

  Enjoy your Chestnut Pilaf with Galil Chestnuts as a delicious side dish or as a light main course!