Photo By Mette Nielsen
serves 4 to 6
2 Tbsp. sunflower or walnut oil
1 lb assorted mushrooms, cleaned
1 Tbsp. chopped sage
1/2 cup chopped wild onions or shallots
1/2 cup corn stock or vegetable stock
2 cups cooked wild rice
1/2 cup dried cranberries
1 cup roasted, peeled, chopped chestnuts
1 Tbsp. maple syrup to taste
1/2 – 1 tsp. smoked salt to taste
Roast and peel the chestnuts: Pre-heat the oven to 350°F. Use the sharp point of a small knife to score an X on the flat side of the chestnuts and place them on a baking sheet. Roast in the oven until the skins begin to peel back. The length of roasting time will depend on the freshness and size of the chestnuts and ranges from about 10 to 25 minutes. Remove the chestnuts, and when they’re cool enough to handle, peel.
Make the pilaf: In a large skillet, heat the oil over medium-high heat and add the mushrooms, sage, and onions. Cook, stirring, until the mushrooms are nicely browned and the onions are soft, about 5 minutes. Stir in the stock, wild rice, and cranberries and cook until the liquid is nearly evaporated. Stir in the roasted chestnuts. Season with maple syrup and smoked salt to taste.