1 c. rice
2 1/2 c. boiling water
1/2 c. butter
1/4 c. onions, chopped
1/4 c. sliced mushrooms, drained
10 oz. frozen peas, thawed
8 oz. canned water chestnuts, drained and diced
3 tbsp. soy sauce

Preheat oven to 350 degrees. In dry skillet, brown rice, stirring often. Turn into a 1 1/2 quart 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. Remove from heat; add peas, chestnuts, soy sauce. Add to rice and blend gently. Bake uncovered for 15 minutes. Serves 8.