Stella Marrs’ Brown Rice and Chestnuts recipe
- 2 cups organic brown rice (short grain)
- 1-1/2 cups chestnuts
- dash of sea salt
Wash your rice and put in pan. Add water so that it is 1-1/2 inches above the rice. Salt. Place chestnuts on top of rice (unpeeled). Bring to boil, then turn down and simmer until all of the water is gone. (Peel skins as you eat.) Yummy!
-Recipe found in the essay “Love Rock and Why I Am,” written by Some Velvet Sidewalk lead singer Al Larsen for issue 6 of monthly Portland, Oregon, zine, Snipehunt.
