Mandarin Rice Stuffing With Chestnuts and Shiitake Mushrooms

• 1 13 cups long-grain brown rice
• 2 23 cups vegetable broth
• 1 tablespoon soy sauce (low-sodium if desired)
• 1 tablespoon Asian-style sesame oil
• 3/4 teaspoon salt
• 1/4 teaspoon ground white pepper
• 3 tablespoons peanut or canola oil
• 1 tablespoon minced ginger
• 1 tablespoon minced garlic
• 4 ounces fresh shiitake mushrooms, stems removed and caps cut into scant 1/4-inch slices (about 2 1/2 cups)
• 1 cup red bell peppers cut into 1/4-inch dice
• 1 1/2 cups cooked chestnuts, quartered
• 1/2 cup roasted chopped pecans
• 1/4 cup chopped cilantro
• 1 bunch scallions (about 1 1/2 cups chopped)

1. Use the tip of a sharp paring knife to cut an X on the flat side of each chestnut.
2. Put the chestnuts in a plastic container and put in the freezer for 15 minutes.
3. Meanwhile, preheat the oven to 425 degrees.
4. Put the chestnuts on a jelly roll pan or baking dish, cut side up, and roast 20 minutes.
5. Remove pan from the oven and allow chestnuts to cool until warm to the touch.
6. Remove the shell and peel the chestnuts.
7. Roasted chestnuts will keep in the refrigerator in a covered container for 2 to 3 days.

longgrain brown rice, vegetable broth, soy sauce, asianstyle sesame oil, salt, ground white pepper, peanut, ginger, garlic, shiitake mushrooms, red bell peppers, chestnuts, pecans, cilantro, scallions

Taken from cooking.nytimes.com/recipes/1015456 (may not work)