Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, freezer stocked chestnuts for chestnut rice. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Great recipe for Freezer Stocked Chestnuts for Chestnut Rice. I wanted to be able to have chestnut rice whenever I felt like it, so I peeled the chestnuts and stocked them in the freezer. I made delicious rice with last year's frozen chestnuts. If using the speed-cook setting on your rice.

Freezer Stocked Chestnuts for Chestnut Rice is one of the most well liked of recent trending foods in the world. It’s appreciated by millions every day. It’s simple, it is quick, it tastes yummy. Freezer Stocked Chestnuts for Chestnut Rice is something which I’ve loved my whole life. They’re nice and they look wonderful.

To get started with this particular recipe, we must prepare a few components. You can have freezer stocked chestnuts for chestnut rice using 2 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Freezer Stocked Chestnuts for Chestnut Rice:

1. Make ready 1 as many (to taste) Fresh chestnuts
2. Prepare 1 one large enough to hold the chestnuts Ziplock bag

Add the chestnuts to the rice mixture along with the chopped cilantro and mix together gently. To preserve the bright color of the chestnuts, place the chestnuts in a ziploc bag and sprinkle them with the granulated sugar. Drain and return chestnuts to the pan; cover and keep warm. With a kitchen towel or pot holder, remove one or two chestnuts at a time.

Steps to make Freezer Stocked Chestnuts for Chestnut Rice:

1. Peel the chestnuts.
2. Put the chestnuts in a Ziplock bag.
3. Remove the air from the bag and seal. Stock them in the freezer as is.
4. Add the chestnuts to the rice cooker when you make chestnut rice. As soon as I get fresh chestnuts, I rush through my frozen chestnut stock. This dish was made using last year's chestnuts.

Drain and return chestnuts to the pan; cover and keep warm. With a kitchen towel or pot holder, remove one or two chestnuts at a time. Peel and discard outer shell and inner skin. In a large skillet, saute celery and onion in butter until tender. See recipes for Easy and fragrant!

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