"Chinese" Onion Oven Rice

• 2 cups long-grain white rice
• 1/4 cup vegetable oil
• 3 tbsp. soy sauce
• 1 package dry onion soup mix
• 4 cups water
• 8 oz. can sliced mushrooms (optional)

Combine the uncooked rice, oil, soy sauce and onion soup mix in a 2 quart casserole dish.
If using the mushrooms, drain the liquid from the mushrooms into a measuring cup.

Add enough water to the mushroom liquid to make 4 cups of liquid. 

Add the mushrooms and the 4 cups liquid to the rice mixture in the casserole dish and mix well.

If not using the mushrooms, just add 4 cups of water and mix well.

Cover the dish.
Bake 1 hr. at 350 degress F.

If not serving the rice right away, turn off the oven and leave the dish in the oven, covered. It will stay hot for about an hour and shouldn't dry out.

Serves 8.

Version #2: without soy sauce, made with fresh mushrooms and onion

• 2 cups long-grain white rice
• 1/3 cup butter or margarine
• 1 medium chopped onion
• 4 cups chicken broth
• 6 large fresh washrooms, washed and sliced
• salt to taste

Melt butter over low heat in a casserole dish,.

Add onion and cook till just soft (5 minutes.)

Stir in rice to coat with butter.

Add chicken broth.

Bring to a boil. Add salt to taste.

Cover casserole, bake in 350 degree F oven 25 minutes.

Turn off oven.

Sautee mushrooms in a little butter in a pan on the stove.

Remove rice from oven and stir in mushrooms.

Serves 8.