1 cup raw white rice
1 cup canned, sliced mushrooms, drain, reserve liquid, rinse
1 package dry onion soup mix (about 4 tablespoons)
2 tablespoons soy sauce
1/4 cup veggie oil
Place rice, mushrooms and soup mix in a casserole or roaster with a lid.
In a measure cup combine oil, soy, reserved mushroom liquid and enough water to make 2 cups (or use all water, eliminating the mushroom liquid).
Pour liquids over rice and mushrooms and toss with a fork.
Cover and bake for 1 hour in a 350ºF/180ºC oven.
Toss with fork when done and serve.
Sometimes I stir in cilantro or basil when the baking is done.
Also, you can stir in any of the following when rice is cooked:
sliced green onion, minced garlic, chopped and sautéed bell pepper and onion, sundried tomatoes.
I have never made this with brown or wild rice as the baking time would need to be increased; if you do, let me know if it worked.
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