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This International breakfast features Onion, sliced finely 1 lb Chestnuts, boiled, Mushrooms, sliced Salt & black pepper. It delivers aromatic, well-seasoned taste, a pleasant kick of heat. Perfect for a leisurely weekend morning or a quick weekday start. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
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Chestnuts With Rice
Description
This International breakfast features Onion, sliced finely 1 lb Chestnuts, boiled, Mushrooms, sliced Salt & black pepper. It delivers aromatic, well-seasoned taste, a pleasant kick of heat. Perfect for a leisurely weekend morning or a quick weekday start. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Margarine as required 1/2 c White wine 1 ts All-purpose flour 2 c Cooked rice 1/2 c Stock Saute onion & mushrooms in margarine till brown.
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Add flour & blend.
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Gradually add stock.
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Stir till smooth.
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Add peeled & chopped chestnuts & mix well.
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Season.
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Add white wine, heat to boiling point & serve over rice.
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"The Vegetarian Times Cookbook"
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 16.2kcal
- % Daily Value *
- Total Fat 0.1g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 2.4mg1%
- Total Carbohydrate 3.3g2%
- Dietary Fiber 0.7g3%
- Sugars 1.6g
- Protein 1.2g3%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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