Chestnut and Rice Casserole

[Guest guest]

Chestnut and Rice Casserole

 

1 cup shelled raw chestnut meats

2 cups uncooked white rice or brown rice

4 cups vegetable broth or water

1 tablespoon olive oil or butter

10 ounce package of frozen chopped spinach, thawed

1 cup grated cheddar cheese

salt and pepper to taste

 

Casserole Topping:

1/8 cup seasoned bread crumbs

1/8 cup parmesan cheese

 

Boil shelled chestnut meats in liquid of choice about 9 minutes or until

slightly crunchy, drain cooking liquid into a 2-quart glass microwave dish. Let

meats cool and then coarsely chop the meats. Rinse thawed spinach in water and

drain thoroughly in a small strainer.

Combine the rice and olive oil with the liquid in the glass dish. Cook at full

power in microwave for about 15 minutes. There will probably be some extra

liquid after cooking rice, do not discard it. Add the spinach, chestnuts and

cheddar cheese to the rice and liquid. Mix topping ingredients and sprinkle on

top. Bake uncovered in oven at 350 degrees for 30 to 45 minutes. Makes 8

servings.