Chestnuts With Rice

Yield: 4 Servings


1 md Onion, sliced finely


1/4 lb Mushrooms, sliced


Margarine as required


1 t All-purpose flour


1/2 c Stock


1 lb Chestnuts, boiled


Salt & black pepper


1/2 c White wine


2 c Cooked rice


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.