Rosemary & Sea-Salt Roasted Chestnut Pilaf
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.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Side Dish
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 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
- Preheat oven to 400°F (200°C). Score chestnuts on the flat side and roast for about 25 minutes until golden.
- In a large skillet, heat olive oil over medium heat. Sauté onions until translucent (about 5 minutes).
- Add minced garlic and rice; stir until rice is coated in oil and slightly toasted (about 2 minutes).
- Pour in vegetable broth, bring to a boil, then reduce heat to low and cover. Simmer for 15-20 minutes until rice is tender.
- Fluff the rice with a fork, fold in roasted chestnuts and chopped rosemary, then season with sea salt.
- 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.