Ingredients:
1 cup rice
2 1/2 cups boiling water
1/2 cup butter
1/4 cup onions, chopped
1/4 cup sliced mushrooms, drained
10 ounces frozen peas, thawed
8 ounces canned water chestnuts, drained and diced
3 tablespoons soy sauce
Directions:
Preheat oven to 350 degrees.
In dry skillet, brown rice, stirring often.
Turn into a 1 1/2 qt casserole; add water and stir with fork to separate grains.
Cover and bake for 30 minutes or until rice is tender.
Meanwhile in skillet, over low heat, melt butter, add onion and mushrooms and saute, then remove from heat; add peas, chestnuts and soy sauce.
Add to rice and blend gently.
Bake uncovered for 15 minutes.
Hint: Add 1 TBS oil, butter or margarine to rice before boiling to make grains separate and rice will never stick to pan.
Servings: 8
Time preparation: 40 min.
Time total: 55 min.