- 1 onion, diced
- 1/4 lb. mushrooms
- 1/4 stick margarine
- 1 tsp. flour
- 1/2 cup broth or water
- 1 lb. chestnuts, boiled untili soft
- 1/2 cup white wine
- Salt & pepper to taste
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.
- 1 1/2 cups water
- 1/2 cup amaranth
Combine water, the amaranth, and a pinch of salt in a small saucepan, bring to a boil, and then reduce the heat to a simmer. Cover and cook over low heat for 25 minutes or until the water is absorbed, about 15 minutes. Makes about 1 cups.
Variation with Mixed Tiny Grains: Mix teff, amaranth, and quinoa, the latter thoroughly rinsed, and cook as described.