Browned Rice with Peas

Serves: 8
Total Calories: 244


1 cup rice
2 1/2 cups boiling water
1/2 cup butter
1/4 cup chopped onion
1/4 cup sliced mushrooms, drained
10 ounces frozen peas, thawed
1 (8-ounce) can water chestnut, drained, diced
3 tablespoons soy sauce


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.

Nutritional Facts:

Serves: 8
Total Calories: 244
Calories from Fat: 104

This Browned Rice with Peas recipe is from the Best of the Best from the East Coast Cookbook Cookbook. Download this Cookbook today.

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