Wild rice with chestnuts and apples

Ingredients for 2 servings:

• 200 g chestnuts
• 300 ml vegetable stock
• 1 onion(s)
• 2 tbsp olive oil
• 150 g wild rice with long grain rice
• Salt and pepper, from the mill
• 200 g apples, cut into wedges
• 50 g arugula
• 2 sprigs of parsley

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

an alternative to risotto

Preheat the oven to 180°C (top/bottom heat). Score the chestnuts crosswise on the top, place them on a baking tray lined with baking paper, and bake in the hot oven for about 20 minutes, until the skins burst. Allow to cool, then remove the skins. Peel and finely chop the onion. Heat the oil in a saucepan and sauté the onion. Sprinkle in the rice, allow to become translucent, and then deglaze with the vegetable stock. Cover the rice and cook for about 20 minutes, seasoning with salt and pepper. Wash the arugula and tear it into small pieces. Add a little oil to a pan and fry the chestnuts all over. Add the apple slices and fry them. Finely chop the parsley and fold it in with the arugula. Season with salt and pepper, stir into the rice, and serve immediately.