Wild Rice with Chestnuts and Mushrooms

Serves 6

Ingredients
Chestnuts in their shells
1 qt vegetable stock
1 and 1/2 cups wild rice
1 and 1/2 tbsp olive oil
1 medium onion or 3 shallots, chopped
1/2 lb mushrooms, trimmed and sliced
1 tbsp dry sherry or dry white wine
2 cloves garlic, minced or pressed
1 tsp fresh thyme leaves or 1/2 tsp dried thyme
1/2 cup chopped fresh parsley
To taste -- salt, preferably sea salt and fresh ground pepper

Directions
Preheat the oven to 425 degrees F. Using a sharp knife, cut an "X" on the flat side of each chestnut. Place the chestnuts on a baking sheet and bake 10-15 minutes, until the shells are beginning to curl at the cuts, and the nuts smell toasty. Remove from the heat and transfer to a bowl. As soon as you can handle them, peel the chestnuts, making sure to remove the inner paper shell inside the hard shell. Cut the chestnuts in half and set aside.

Meanwhile, bring the stock to a boil in a large suacepan and add the wild rice. Bring back to a boil, reduce the heat, cover and simmer 40 minutes, until the rice is tender. Remove from the heat and pour off any stock that remains in the pot. Heat 1 tbsp oil in a large, heavy bottomed, nonstick skillet over medium heat, and add the onion or shallots and mushrooms. Cook, stirring, until they begin to release liquid, about 5 minutes, and add the sherry or wine, the garlic, thyme, salt and pepper. Continue to cook, stirring until the liquid has just about evaporated. Add the remaining 1/2 tbsp of oil and stir in wild rice, chestnuts and parsley. Stir together until the rice is heated through. Tast and adjust seasonings and serve.