Wild rice pilaf with chestnuts

Ingredients:

• 0.5 cups wild rice
• Fine sea salt
• 1 tbsp. basmati rice
• 7 tablespoons salted butter
• 2 cups diced celery (5 stalks)
• 2 cups sweet onion, diced (1 large onion)
• 3 cloves garlic, crushed
• 2 tsp chopped fresh thyme
• 0.5 cup shelled salted pistachios, crushed
• 200 g fresh chestnuts, roasted, peeled and coarsely chopped
• 2 tbsp chopped fresh parsley

Preparation:

1. Place the wild rice in a fine-mesh sieve and rinse under cold running water, stirring the rice with your hands until the water runs clear. Transfer it to a medium bowl and add enough water to completely cover. Drain any floating grains and debris, then return the rice to the sieve to drain.
2. Boil two types of rice separatelyIn a small saucepan, combine wild rice with 1 cup water and 1/4 teaspoon salt. Bring to a boil, cover tightly, reduce heat to low, and simmer until the rice is tender and the grains curl into a crescent shape, 20-25 minutes.
3. Meanwhile, in another small saucepan, combine the basmati rice with 1/2 teaspoon salt and 1 3/4 cups water. Bring to a boil, cover tightly, reduce heat to low, and simmer until the rice is tender, about 25 minutes.
4. Combine both types of cooked rice in a large bowl and cover tightly.
5. Prepare the vegetable baseHeat the butter in a large skillet over medium heat. Add the celery and onion and cook, stirring frequently, until the vegetables are softened but still vibrant, about 10 minutes. Add the garlic and thyme and cook for another 5 minutes.
6. Place the vegetables, along with any juices, over the rice and stir to distribute the ingredients evenly. Add the pistachios, chestnuts, and parsley and mix thoroughly. Serve the pilaf hot.