Irresistible Rosemary & Sea-Salt Roasted Chestnut Pilaf

The aroma of rosemary and roasted chestnuts fills the air, inviting you to dive into a dish that feels like a warm hug on a chilly day. Imagine the nutty crunch of perfectly roasted chestnuts mingling with fluffy grains of pilaf, all elevated by the aromatic whisper of rosemary and a sprinkle of sea salt.

This Rosemary & Sea-Salt Roasted Chestnut Pilaf is not just a side dish; it’s an experience. Whether you’re cozying up for a family dinner or impressing guests at a holiday gathering, this dish has that magical quality to turn any meal into a festive occasion.

One Thanksgiving, I served this pilaf as the star side dish, and my cousin—who usually sticks to mashed potatoes—went back for seconds (and thirds). It was a proud moment when I realized I had converted another family member into a chestnut lover!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Chestnuts: Fresh chestnuts are key; look for shiny shells without blemishes for the best flavor.

• Long-Grain Rice: Use high-quality rice to achieve that fluffy texture; basmati works wonders here.

• Fresh Rosemary: The fragrant herb adds an earthy touch; chop it finely to release its oils.

• Sea Salt: A sprinkle enhances all the flavors beautifully; use flaky salt for extra crunch.

• Olive Oil: A drizzle helps everything brown nicely; choose extra virgin for rich taste.

• Vegetable Broth: Use homemade or store-bought broth to infuse flavors into the rice.

• Onion: Diced onion provides sweetness and depth; sauté until translucent for the best results.

• Garlic: Fresh garlic brings a pungent kick that perfectly complements the other ingredients.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Rosemary & Sea-Salt Roasted Chestnut Pilaf

Prepare the Chestnuts: Preheat your oven to 400°F (200°C). Score the chestnuts with an X on each flat side before roasting them on a baking sheet for about 25 minutes until they’re golden.

Sauté Aromatics: In a large skillet over medium heat, add olive oil and diced onions. Cook until they become translucent and release their sweet aroma—about 5 minutes should do.

Add Garlic and Rice: Stir in minced garlic and long-grain rice until each grain is coated in oil. Allow it to toast slightly for about 2 minutes while stirring continuously.

Pour in Broth: Carefully add vegetable broth to the skillet. Bring everything to a boil before reducing heat to low and covering it with a lid. Simmer gently for about 15-20 minutes until rice is tender.

Mingle with Chestnuts: Once cooked, fluff the rice with a fork before folding in roasted chestnuts and chopped rosemary gently. Season with sea salt according to taste.

Serve Warm: Transfer your beautiful pilaf to a serving platter and garnish with additional rosemary if desired. Enjoy this delectable dish warm alongside your favorite mains!

And there you have it—a delightful Rosemary & Sea-Salt Roasted Chestnut Pilaf that’s sure to win over hearts (and stomachs) at any gathering!

Perfecting the Cooking Process

To make your Rosemary & Sea-Salt Roasted Chestnut Pilaf shine, start by roasting chestnuts while preparing your aromatics. Next, sauté onions and garlic until golden before adding rice to toast. Finally, stir in broth and herbs to finish cooking the pilaf perfectly.

Add Your Touch

Feel free to jazz up this dish with add-ins like sautéed mushrooms, spinach, or dried cranberries for a pop of color and flavor. Swap sea salt for smoked salt if you’re feeling adventurous; it adds a delightful twist to your pilaf.

Storing & Reheating

Store leftover Rosemary & Sea-Salt Roasted Chestnut Pilaf in an airtight container in the fridge for up to three days. To reheat, simply add a splash of water and microwave until warm or heat gently on the stove while stirring frequently.

Sharing my first attempt at this dish brings back memories; I served it during a festive gathering, and everyone raved about it! It’s heartwarming when friends ask for recipes, proving that food truly connects us all.

FAQ

What type of rice is best for Rosemary & Sea-Salt Roasted Chestnut Pilaf?

Using long-grain rice like basmati or jasmine offers fluffy texture and allows flavors to absorb well without becoming mushy. These varieties provide an excellent base that complements chestnuts beautifully.

Can I prepare the pilaf in advance?

Yes! You can prepare this pilaf ahead of time; just store it properly in the fridge. When ready to serve, reheat gently on low heat with a little added broth or water.

Are there alternatives to chestnuts?

If you can’t find chestnuts or prefer a nut-free option, consider using cooked quinoa or toasted pumpkin seeds as substitutes. They provide similar texture but with a different flavor profile.

How do I achieve perfect seasoning?

Start with less sea salt during cooking; you can always adjust later! Taste as you go along; adding fresh herbs like parsley or thyme enhances flavors without overwhelming them.

Conclusion for Rosemary & Sea-Salt Roasted Chestnut Pilaf

In summary, crafting the perfect Rosemary & Sea-Salt Roasted Chestnut Pilaf is all about technique and personal flair. By mastering your cooking process, adding customized touches, and knowing how to store leftovers properly, you’ll create a delicious dish that delights everyone around your table. Enjoy experimenting with flavors while making memories along the way!

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Rosemary & Sea-Salt Roasted Chestnut Pilaf

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Rosemary & Sea-Salt Roasted Chestnut Pilaf is a delightfully aromatic dish that combines the nutty flavor of roasted chestnuts with fluffy basmati rice, infused with fresh rosemary and a sprinkle of sea salt. Perfect for holiday gatherings or cozy family dinners, this pilaf transforms simple ingredients into an unforgettable culinary experience that will impress your guests.

• Author: Cathy
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: Serves 4
• Category: Side Dish
• Method: Baking
• Cuisine: Italian

Ingredients

Scale 1x2x3x

• 1 cup fresh chestnuts
• 1 cup long-grain basmati rice
• 2 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 cups vegetable broth
• 2 tbsp fresh rosemary, chopped
• 1 tsp sea salt (or to taste)

Instructions

1. Preheat oven to 400°F (200°C). Score chestnuts on the flat side and roast for about 25 minutes until golden.
2. In a large skillet, heat olive oil over medium heat. Sauté onions until translucent (about 5 minutes).
3. Add minced garlic and rice; stir until rice is coated in oil and slightly toasted (about 2 minutes).
4. Pour in vegetable broth, bring to a boil, then reduce heat to low and cover. Simmer for 15-20 minutes until rice is tender.
5. Fluff the rice with a fork, fold in roasted chestnuts and chopped rosemary, then season with sea salt.
6. Serve warm, garnished with additional rosemary if desired.

Nutrition

• Serving Size: 1 cup (200g)
• Calories: 280
• Sugar: 1g
• Sodium: 350mg
• Fat: 10g
• Saturated Fat: 1g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 41g
• Fiber: 3g
• Protein: 6g
• Cholesterol: 0mg

Keywords: For added flavor, consider incorporating sautéed mushrooms or spinach. Swap sea salt for smoked salt for a unique twist. Leftovers can be stored in an airtight container in the fridge for up to three days.