Browned rice and peas

1. Preheat oven to 350^.
2. In dry skillet, brown rice, stirring often.
3. Turn into a 1 ½ quart casserole; add water and stir with fork to separate grains.
4. Cover and bake for 30 minutes or until rice is tender.
5. Meanwhile in skillet, over low heat, melt butter, add onion and mushrooms and saute".
6. Remove from heat; add peas, chestnuts and soy sauce.
7. Add to rice and blend gently.
8. Bakei uncovered for 15 minutes.
9. Serves Hint: add 1 tablespoon oil, butter or margarine to rice before boiling to make grains separate, and rice will never stick to pan.