Baked ribs with rice, mushrooms and chestnuts

, , Leave a comment

Something I learned early that my mother is always, always keep rice, vegetables and pasta in the pantry. I remember well how I noticed it being a little girl, when I liked poking around the kitchen cupboards. Rice, base many dishes of our cuisine, is like a blank canvas for preparing all kinds of recipes, and this baked rice with ribs, mushrooms and chestnuts is an example of what the body asks me these autumn days.

RecipeMuch better can be used you prefer, if they are in season and we have collected ourselves into a nice walk in the woods. In any case, they bring to a humble rice dish complete with typical recipe, and supports other vegetables they desire us as artichokes or even squash a spectacular flavor.

  • Preparation time | 50 minutes
  • Difficulty | Easy

Ingredients for 2 people

  • 6-8 ribs of pork
  • 150 g assorted mushrooms
  • 2 cloves garlic
  • Peeled chestnuts about 6
  • 1 tablespoon tomato sauce or crushed tomatoes raw
  • 1/2 teaspoon tomato puree
  • 125 g of rice bomb
  • 2 small bay leaves
  • 1 teaspoon paprika
  • 1/2 cup cooking wine
  • Broth or water
  • Fresh thyme
  • Black pepper
  • Salt and extra virgin olive oil

Making baked rice with ribs, mushrooms and chestnuts

Clean the mushrooms, cut ribs, peel the chestnuts and chop the garlic. Keep hot water or broth in the ratio that indicates the package, about half a measure of rice.

Heat some oil in a suitable pot to put in the oven or in a skillet if we can not use it on the kitchen fire, and saute the mushrooms until they lose water. Add salt and pepper and remove. Brown in the same oil ribs, season and remove.

Cook for one minute the garlic with tomato and mushrooms and reinstate the ribs. Also add chestnuts and rice, stirring well, with bay leaves and pepper, and sprinkle with the wine. When alcohol evaporate, cover with broth or water, add salt, bring to a boil, reduce heat and simmer 15 minutes.

Meanwhile preheat oven to 180° C. Finish cooking the rice in the oven on a rack, bringing the pot or moving the contents of the pan into a suitable container, clay or cast iron, preferably. Bake 8 to 10 minutes or until rice is dry to the taste. Garnish with a little thyme.


This baked rice with ribs, mushrooms and chestnuts is a complete, nutritious refreshing and unique dish well, we can just serve with a fresh salad or vegetables light cream first. Since we have the oven on we could roast some good apples with spices to serve dessert, and so complete the autumn menu.


Leave a Reply