Chestnut & Rice Savoury

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Vegetarian Chestnut & Rice Savoury

 

1 small onion

1 tbsp. vegetable oil

1 small tomato

1 c. mushrooms

1/2 c. brown rice, cooked

2 ozs. dried chestnuts

2 tbsps. water

1 tsp. yeast extract

1 tsp. 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.