Chestnut Rice Pilaf

Kestaneli pilav provides complex carbohydrates, healthy fats, and dietary fiber from natural chestnuts and pine nuts without requiring excess oil.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 1 cup rice (200 g), washed and drained · 720 kcal in the whole recipe
• 1 cup roasted peeled chestnuts (140 g), coarsely chopped · 183 kcal in the whole recipe
• 1 medium onion (110 g), finely chopped · 44 kcal in the whole recipe
• 1.5 tbsp olive oil (18 g) · 159 kcal in the whole recipe
• 2 tbsp pine nuts (25 g) · 172 kcal in the whole recipe
• 1 tbsp currants (15 g) · 44 kcal in the whole recipe
• 2 cups vegetable broth (450 g), hot · 22 kcal in the whole recipe
• 1/2 tsp ground cinnamon
• 1/2 tsp ground allspice
• Salt and black pepper to taste

Method

1. Wash 200 g of rice thoroughly in warm water and drain well.

   

2. Heat 18 g of olive oil in a wide shallow pot, add 110 g of finely chopped onion and 25 g of pine nuts, then sauté over medium heat for 5 minutes until soft.

   

3. Add the washed rice, 15 g of currants, 1/2 tsp cinnamon, 1/2 tsp allspice, salt, and black pepper, and stir-fry for 3-4 minutes.

   

4. Add 140 g of chopped roasted chestnuts and pour in 450 g of hot vegetable broth.

   

5. Cover the pot, reduce heat to low, and cook for 12-15 minutes until liquid is absorbed, then remove from heat and let it rest for 10 minutes before serving.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.