CHESTNUT And RICE SAVOURY

29.10.2008 | Author: Cook | Posted in Brown rice
Find out how to cook CHESTNUT And RICE SAVOURY in
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CHESTNUT And RICE SAVOURY


Servings: 1
Ingredients: 

  • 1 sm Onion
    • 

  • 1 tb Vegetable oil
    • 

  • 1 sm Tomato
    • 

  • 1 c  Mushrooms
    • 

  • 1/2 c  Brown rice, cooked
    • 

  • 2 oz Dried chestnuts
    • 

  • 2 tb Water
    • 

  • 1 ts Yeast extract
    • 

  • 1 ts Tomato paste
    •

Cover the chestnuts with boiling water and leave them to soak for several
hours, then cook them until tender. (If the chestnuts are soaked in warm
water in a wide-rimmed thermos flask, or in a warm cupboard, them may be
tender enough not to require more cooking.)

Chop the onion and saute it in the oil in a saucepan for about 3 minutes.

Skin and chop the tomato. Slice the mushrooms. Add them to the pan and
cook for a further 3 minutes or so.

Add the rice and chestnuts to the pan and stir well. Then add the water,
yeast extract and tomato paste. Mix together very thoroughly as it heats
up so that the yeast extract is amalgamated evenly into the mixture.
Continue cooking over a gentle heat until all the ingredients are well
heated.

* Source: The Single Vegan - by Leah Leneman (ISBN: 0 7225 1454 9) * Typed
for you by Karen Mintzias

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