In a heavy saucepan combine the rice, water, and salt to taste. Bring the water to a boil, reduce the heat to low, and cook the rice, covered, for 15 to 30 minutes, or until it is tender and the water is absorbed. In a heavy skillet, combine the oil and the flour and cook the roux over moderately low heat, stirring constantly, for 30 minutes, or until it is the color of milk chocolate. Add onion, and the celery and cook the mixture, stirring until the vegetables are softened. Add the stock, simmer the gravy for 30 minutes. The rice and the gravy may be made 1 day in advance and kept covered and chilled. Let the rice return to room temperature before continuing with the stuffing. In a large bowl combine well the rice, the gravy, the scallion greens, chopped chestnuts and salt to taste.;
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