1/2 pound chestnuts
1/2 cup wild rice
2 cups water
1/2 teaspoon salt
2 tablespoons margarine
1 small onion, chopped
1/2 teaspoon poultry seasoning
1 dash nutmeg
salt and pepper to taste
Prepare chestnuts in the microwave oven by slashing a crisscross on each
nut. Place nuts in a shallow glass dish and cook on high setting until nuts
pop out of the skins, about 3 to 4 minutes. Cool nuts, then peel and chop.
Microwave Oven Directions: Combine wild rice, water and salt in a glass
bowl. Cover with plastic wrap and place in microwave oven. Cook on high
setting until mixture boils (about 5 or 6 minutes). Let stand, tightly covered,
for at least 3 hours. Place margarine and onion in a glass bowl. Cover with
plastic wrap and cook on high setting in microwave oven until vegetables
are tender (about 4 minutes). Combine cooked vegetables with wild rice.
Add remaining ingredients and blend well.
Conventional Directions: Wash wild rice and place in a saucepan with 2 cups
boiling water and salt. Cover pan and simmer, without stirring, until tender
(about 40 minutes). Melt margarine in a large frying pan and sauté
vegetables until tender. Combine with rice, add remaining ingredients and
blend well.
Yields 4 cups.