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Prep Time: 5 Minutes Cook Time: 40 Minutes |
Ready In: 45 Minutes Servings: 3 |
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I believe this recipe was already paired together with the Orange Marmalade Chicken recipe (#178046) when my mom discovered them in the Winnipeg Free Press. I prefer to add fresh chopped red pepper and celery for a bit of extra crunch. Water chestnuts are good in here, too. Ingredients:
1 cup rice (not instant) |
0.5 (60 g) package dry onion soup mix (what's left from the orange marmalade chicken recipe!) |
2 tablespoons soy sauce |
2 tablespoons cooking oil |
1 (10 ounce) can mushroom pieces, drained (reserve liquid) |
2 cups water (use reserved liquid from canned mushrooms plus water to make 2 cups) |
Directions:
1. Combine and mix well in 1 liter casserole dish.
2. Cover and bake at 350F for 40 minutes or until done.
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