Ingredients
- 1/2 stock
- 250 gr chestnuts
- 240 gr rice (cooked)
- 120 ml wine (white)
- 40 gr mushrooms
- 3 gr 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"
