3/4 c. rice, uncooked
4 T. butter
2 (4 oz.) cans sliced mushrooms
1 chicken bouillon cube
1 (10 oz.) pkg. frozen green peas, partially thawed
1/4 c. onion, chopped
1 T. soy sauce
Brown rice in 2 T. butter. Drain mushrooms reserving liquid. Add water to liquid to make 1 3/4 c. Add bouillon and stir into rice. Simmer covered for 15 min. Mix in peas. Cover and bring to a boil. Simmer for 10 min. or until tender. Sauté onion and mushrooms in remaining butter. Add soy sauce; mix with rice and peas. Makes 6 to 8 servings.
