Chestnuts with Rice
Yield
4 servingsPrep
5 minCook
15 minReady
20 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | medium |
onions
finely sliced |
|
| ¼ | pound |
mushrooms
sliced |
|
| 1 | x |
margarine
as required |
*
|
| 1 | teaspoon |
all-purpose flour
|
|
| ½ | cup |
stock
|
|
| 1 | pound |
chestnuts
boiled |
|
| 1 | x |
salt and black pepper
|
*
|
| ½ | cup |
white wine
|
*
|
| 2 | cups |
rice
cooked |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | medium |
onions
finely sliced |
|
| 113.4 | g |
mushrooms
sliced |
|
| 1 | x |
margarine
as required |
*
|
| 5 | ml |
all-purpose flour
|
|
| 118 | ml |
stock
|
|
| 453.6 | g |
chestnuts
boiled |
|
| 1 | x |
salt and black pepper
|
*
|
| 118 | ml |
white wine
|
*
|
| 473 | ml |
rice
cooked |
|
Directions
Sauté onion and mushrooms in margarine until brown.
Add flour and blend.
Gradually add stock.
Stir until smooth. Add peeled and chopped chestnuts and mix well.
Season. Add white wine, heat to boiling point and serve over rice.
