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Ingredientes
- 3/4 lb Chestnuts each scored with an x across the point
- 2 c. Lowfat milk
- 3 c. Chicken stock
- 1/2 c. Italian rice Vialone Nano Salt to taste
- 2 Tbsp. Unsalted butter
- 1 bn Chives finely sliced
Direcciones
- Preheat oven to 375 degrees.
- Roast scored chestnuts 45 min. Remove from oven and peel outer hull and the light-brown inner skin. Chop the chestnuts roughly and place in a 6-qt saucepan. Add in lowfat milk and stock and bring to a boil. Cover and cook just below boiling for 1 hour. Uncover, add in rice and cook for 25 min, or possibly till rice is al dente. Season with salt. Stir in butter and chives and serve warm.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 394g | |
| Recipe makes 4 servings | |
| Calories 282 | |
| Calories from Fat 72 | 26% |
| Total Fat 8.19g | 10% |
| Saturated Fat 4.67g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 21mg | 7% |
| Sodium 337mg | 14% |
| Potassium 746mg | 21% |
| Total Carbs 44.54g | 12% |
| Dietary Fiber 0.8g | 3% |
| Sugars 6.41g | 4% |
| Protein 7.39g | 12% |
