Chick Pea & Tahini Dip
INGREDIENTS:
1 md Onion, sliced finely 1 lb Chestnuts, boiled
1/4 lb Mushrooms, sliced Salt & black pepper
Margarine as required 1/2 c White wine
1 ts All-purpose flour 2 c Cooked rice
1/2 c Stock
1 md Onion, sliced finely 1 lb Chestnuts, boiled
1/4 lb Mushrooms, sliced Salt & black pepper
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. 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"
"The Vegetarian Times Cookbook"