Heat butter in a large saucepot over medium heat and saute shallot until translucent. Add the wild rice and stir to coat in butter. Add water and salt and bring to a simmer. Simmer rice uncovered until grains pop open, approx 30 minutes, adding more water as needed.
Stir the chestnnuts into the cooked rice and season with salt and pepper
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|Serving Size: 1 Serving (393g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 66 (16%)|
|Amt Per Serving||% DV|
|Total Fat 7.3g||10 %|
|Saturated Fat 3.9g||19 %|
|Monounsaturated Fat 1.8g|
|Polyunsanturated Fat 1g|
|Cholesterol 15.3mg||5 %|
|Sodium 186mg||6 %|
|Potassium 529mg||14 %|
|Total Carbohydrate 76.6g||23 %|
|Dietary Fiber 7.4g||30 %|
|Sugars, other 69.2g|
|Protein 13.3g||19 %|
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Calories per serving: 414
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