It’s harvest time at Growlers Greek Grove so it’s a great time to try some new chestnut recipes using our fresh seasonal chestnuts. We have adapted Jamie Oliver’s fried rice with kale, squash and chestnut recipe and I must say the result is delicious.
Tasty satisfying dinner that took about 30 minutes to cook (we roasted the chestnuts the night before)…you could taste the chestnuts and the parsley gave the dish a really fresh taste. The kids comment…..”mum you could add more chestnuts”…no surprises there!
This recipe is packed with goodness…kale (fibre, folate & magnesium)...pumpkin (fiber, potassium & vitamin C)..parsley (vitamin A, C, K, folate & iron) and of course chestnuts (folate, vitamin C, magnesium and so much more).
2 cups rice
1 onion finely sliced
Half a butternut pumpkin cut into 2cm chunks
500g of fresh chestnuts roasted, peeled and roughly chopped
3 cloves of garlic finely sliced
Half a bunch of Kale finely chopped – great way to make sure the kids eat their greens
Bunch of flat leaf parsley finely chopped
Extra virgin olive oil
Half a tsp of cinnamon
Half a tsp of cloves
Tsp of chicken stock
We roasted the chestnuts on our open fire the night before…it’s a great family tradition we roast the chestnuts then all peel the hot chestnuts together…the rule is eat one chestnut then the next peeled chestnut goes into the bowl for tomorrow nights dinner. How to roast chestnuts.
Boil the kettle. Heat some olive oil in a large saucepan, add 2 cups of rice, stir for a couple of minutes, then add some hot chicken stock. Cook the rice using the absorption method. While the rice is cooking chop all the other ingredients.
Heat some olive oil in a large fry pan, cook the onion and garlic for 5 minutes, add the pumpkin, chilli, cinnamon and cloves stir for a couple of minutes then add a splash of hot water. Cook stirring occasionally for about 10 minutes, until the pumpkin is cooked.
Add chestnuts, stir and cook for 5 minutes. Add rice, kale and parsley, stir, add some more hot water if needed.