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!