|1 cup||basmati rice|
|1 lb||chestnuts, peeled and chopped|
|2 tsp||brown sugar|
|2 tbsp||chopped parsley|
1. Chestnut Garnish: In a small skillet, melt the butter over medium heat. Add the chopped chestnuts and brown sugar. Saute until nuts are golden. 2. Rice: Bring 2 cups water to a boil. Add the rice, cover and bring back to a boil. Reduce heat to simmer and cook 15 minutes or according to package directions. When done, add half the chestnut mixture and combine well. Garnish with a bit of chopped parsley. 3. Salmon: Melt butter and brush lightly on both sides of each salmon steak. Grill of BBQ until cooked through. Time varies depending on the thickness of the steaks ~ usually about 10 minutes. Garnish with the remaining half of the chestnut mixture. Makes 4 servings.