Ingredients
- 1/2 stock
- 1 lb chestnuts
- 2 c rice (cooked)
- 1/2 c wine (white)
- 1/4 lb mushrooms
- 1 ts all purpose flour
- 1 slice onion
Saute onion & mushrooms in margarine till brown. Add flour & blend. Gradually add stock. Stir till smooth. Add peeled & chopped chestnuts & mix well. Season. Add white wine, heat to boiling point & serve over rice. "The Vegetarian Times Cookbook"
