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Ingredients (4 servings)
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300 g Reis
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200 g Edelkastanien
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300 g Karotten
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100 g Schalotten
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2 Stk. Orangen
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Olivenöl, Salz, Pfeffer, Kräuter
Preparation
- Cook the rice in slightly salted water according to package instructions. Score the chestnuts crosswise, roast them in the oven at 200 degrees for about 20 minutes, and then peel them.
- Peel the shallots and carrots and cut them into fine cubes or slices. Squeeze the juice from the oranges.
- Heat some olive oil in a large pan and sauté the shallots and carrots for about 8 minutes until tender-crisp.
- Add the peeled chestnuts and cooked rice to the pan, deglaze with the orange juice, and let it reduce briefly. Season to taste with salt, pepper, and herbs.
