1 1/2 c. raw rice
2 tbsp. butter
1 bunch green onions and tops chopped
1 (5 oz.) bottle soy sauce
1 (8 oz.) can water chestnuts, sliced
1 (2 oz.) can mushrooms, stems and pieces or sliced
1/2 c. slivered almonds

Cook rice in 2 1/4 cups unsalted water according to cooking instructions for Basic Boiled Rice, covered. Melt butter in skillet and saute onions until tender (about 5 minutes). Add cooked rice, soy sauce, water chestnuts and mushrooms. Bake covered for 40 minutes in 325 degree oven. Sprinkle almonds on top for last 10 minutes of cooking. Uncover and fluff with a fork. Serves 6.