Christmas Roasted Chestnut and Thyme Wild Rice
A festive wild rice pilaf studded with roasted chestnuts and fresh thyme, finished with brown butter for a nutty, elegant side dish perfect for holiday tables. The chestnuts add sweetness and texture while thyme brings earthy depth to this classic grain.
- Prep
- 15 min
- Cook
- 45 min
- Wait
- 10 min
- Total
- 1 hr 10 min
- Makes
- 6 servings (about 4½ cups)
Steps
Before you start
- Preheat your oven to 400°F (200°C) for roasting the chestnuts
- Have all ingredients measured and ready before starting the rice
- If using fresh chestnuts, score the flat side with an X to prevent them from bursting during roasting
Roast the chestnutsOven 400°F / 205°C
- Preheat oven to 400°F (200°C).
- Arrange the roasted chestnuts on a small rimmed baking sheet in a single layer.
- Roast for 8–10 minutes until they deepen slightly in color and become fragrant.
- This brings out their natural sweetness.
- Remove from oven and set aside.
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Ready when: Chestnuts are fragrant and slightly deeper in color
Tip: If using fresh chestnuts instead of pre-roasted, score the flat side with an X and roast for 20–25 minutes before halving
Sauté shallot and rice
- In a medium saucepan, melt 1 tablespoon (14 g) of the butter over medium heat.
- Add the minced shallot and cook for 2–3 minutes, stirring occasionally, until softened and fragrant.
- Add the rinsed wild rice and stir constantly for 2–3 minutes until the grains are lightly toasted and smell nutty.
- This toasting step develops deeper flavor in the rice.
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Ready when: Rice is lightly toasted and smells nutty, shallot is soft
Tip: Stir constantly during toasting so the rice doesn't burn on the bottom
Add broth and seasonings
- Pour the chicken broth over the toasted rice and shallot.
- Add the bay leaf, half of the fresh thyme leaves (about 1 tablespoon or 3 g), ½ teaspoon kosher salt, and ¼ teaspoon black pepper.
- Stir well to combine and bring to a boil over medium-high heat.
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Ready when: Liquid comes to a rolling boil
Simmer rice uncovered
- Once boiling, reduce the heat to medium-low so the liquid maintains a gentle simmer.
- Cook uncovered for 35–40 minutes, stirring occasionally (every 8–10 minutes), until the rice is tender but still has slight texture to the individual grains and most of the liquid is absorbed.
- Wild rice should be plump and cooked through but not mushy.
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Ready when: Rice is tender with slight bite, liquid mostly absorbed
Tip: Don't cover the pot; uncovered simmering allows excess moisture to evaporate and keeps the grains separate
Finish with butter and fold in chestnuts
- Remove the saucepan from heat.
- Remove and discard the bay leaf.
- Stir in the remaining 2 tablespoons (29 g) of cold butter, cut into small pieces, until melted and fully incorporated.
- This creates a silky finish.
- Gently fold in the roasted chestnuts and the remaining fresh thyme leaves (about 1 tablespoon or 3 g).
- Taste and adjust seasoning with salt and black pepper as needed.
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Ready when: Butter is melted and distributed, chestnuts are folded in evenly
Tip: Add the cold butter off heat so it emulsifies into the rice rather than just melting, creating a more luxurious texture
Rest and serve
- Cover the saucepan loosely with a lid or foil and let the rice rest for 5–10 minutes.
- This allows the flavors to settle and any excess moisture to distribute evenly.
- Serve warm as a side dish.
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Ready when: Rice is evenly heated and flavors have melded
Good to know
Tips
- Wild rice takes longer to cook than regular white or brown rice (35–40 minutes), so don't rush the simmering stage or the grains won't become tender
- Roasting pre-packaged chestnuts intensifies their flavor; if using vacuum-packed roasted chestnuts with no further cooking, you can skip the roasting step and add them directly in the finishing step
- For a vegetarian version, substitute vegetable or mushroom broth for the chicken broth—mushroom broth pairs especially well with wild rice and chestnuts
- Toasting the raw rice before simmering is crucial; it drives off any dusty flavor and creates a more complex, nutty taste
Make ahead
Prepare the recipe up to the point of adding butter and chestnuts up to 2 hours ahead. Reheat gently over medium-low heat with a splash of broth, then finish with butter and chestnuts just before serving for best flavor and texture.
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over medium-low heat, adding a splash of broth if needed to restore moisture. Can be frozen for up to 1 month; thaw overnight in the refrigerator before reheating.
Substitutions
- roasted chestnuts → roasted pecans or walnuts, halved. Will be less sweet but equally festive and nutty; use about the same amount
- fresh thyme sprigs → 1 teaspoon dried thyme. Use half the fresh amount; dried thyme is more concentrated. Add all of it at the broth stage
- low-sodium chicken broth → vegetable broth or mushroom broth. Keeps the dish vegetarian; mushroom broth adds earthy depth that pairs well with wild rice
- shallot → ½ medium yellow onion, minced. Slightly more assertive flavor but still complements the chestnuts and thyme well
