Recipe courtesy of Gourmet Magazine
Show: Cooking Live
Save Recipe Print
Yield:
6 servings
Level:
Easy

Ingredients

Directions

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.;

My Private Notes

Add a Note
Get the Recipe

Beer Can Cauliflower

Move over, chicken. There's a new grill star in town.

IDEAS YOU'LL LOVE

Indian Harvest Jasmine Blend Rice

Recipe courtesy of InHarvest

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories