Total Calories: 244
Preheat oven to 350°. In dry skillet, brown rice, stirring often. Turn into a 1 1/2-quart casserole dish; add water and stir with fork to separate grains. Cover and bake 30 minutes or until rice is tender.
Meanwhile in skillet, over low heat, melt butter; add onion and mushrooms and sauté. Remove from heat; add peas, chestnuts, and soy sauce. Add to rice and blend gently. Bake uncovered 15 minutes.
Hint: Add 1 tablespoon oil, butter, or margarine to rice before boiling to make grains separate, and rice will never stick to pan.
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