Chestnuts & Rice

• 1 onion, diced
• 1/4 lb. mushrooms
• 1/4 stick margarine
• 1 tsp. flour
• /2 cup broth or water
• 1 lb. chestnuts, boiled untili soft
• Salt & pepper to taste
• 1/2 cup white wine

Peel and shell chestnuts, then boil for 20-30 minutes. Remove any skins left after boiling.

Saute onion and mushrooms in margarine until soft. Add flour and blend then gradually add water, stirring until smooth. Add peeled and chopped chestnuts and mix well. Flavor with salt and pepper. Add wine, heat to boiling, and serve over brown rice.