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Brussels Sprouts With Chestnuts And Basmati Rice

Ingredients:
500 g brussels sprouts
300-400 g chestnuts
1 cup basmati rice
bay leaf
thyme
Himalayan salt

Preparation:
Soak the rice for at least 12 hours. Then boil and rinse it. Season with Himalayan salt.
Roast the chestnuts in a preheated to 180 degrees oven for 30 minutes, as you have previously made cuts on their convex side for easier peeling. Peel the roasted chestnuts.

Clear the Brussels sprouts of the upper leaves and chop the stalks. Boil for 10-15 minutes on steam with a bay leaf.
Pour the broth from boiled cabbage on the peeled roasted chestnuts, boiled brussels sprouts, a bay leaf and a few sprigs of thyme; season with Himalayan salt and simmer with a lid for at least 30 minutes.
Serve the stew cabbage and chestnuts topped with cooked basmati rice.

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