Chestnuts with Rice

1 md Onion, sliced finely

1/4 lb Mushrooms, sliced

Margarine as required 1 ts 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. "The Vegetarian Times Cookbook"