There’s a first time for everything, and today that was cooking with water chestnuts. Yes, I’ve eaten them, just never cooked with them. From the Eat Clean Diet Cookbook by Tosca Reno: Chinese Chicken and Rice. Make a marinade with 2 Tbsp. extra virgin olive oil, 1 Tbsp minced ginger root (I used about 1 tsp. ground ginger), 2 tsp. soy sauce (I used gluten free Tamari), a chopped clove of garlic, and a dash of hot pepper sauce. Place 1 lb. sliced chicken breasts (or cubed tofu) in marinade and refrigerate for an hour. Meanwhile, preheat oven to 350 degrees; prepare a 6 qt. casserole dish with cooking spray and add 1 cup brown rice, 2 cups water, and 1/2 tsp. sea salt. Also meanwhile, saute 2 minced cloves garlic until just fragrant. Add sliced chicken and saute until no longer pink. Add 1 1/2 cups chopped broccoli florets, 1 cup sliced mushrooms, 1/2 sliced water chestnuts, 1 cup penny sliced carrots, 1 cup sliced green onions and cook until just soft. Serve over cooked rice! YUM.