Sebahu.com   [pron: say-baa-hoo]

Chestnuts With Rice

from "The Vegetarian Times Cookbook."

Yield: 4 servings

1 md Onion, sliced finely
1/4 Lb Mushrooms, sliced
Olive oil as required
1 tsp All-purpose flour
1/2 cup Vegetable Stock
1 Lb Chestnuts, boiled
Salt and black pepper
1/2 cup White wine
2 cup Cooked rice

Saute onion and mushrooms in margarine till brown. Add flour and blend. Gradually add stock. Stir till smooth. Add peeled and chopped chestnuts and mix well. Season. Add white wine, heat to boiling point and serve over rice.

If you found the information helpful, please consider a donation. Thank You.

Home :: Support Us :: Practices :: Reviews :: Education :: Articles