Total Time
Prep 5 mins
Cook 40 mins

I believe this recipe was already paired together with the Orange Marmalade Chicken recipe (#178046) when my mom discovered them in the Winnipeg Free Press. I prefer to add fresh chopped red pepper and celery for a bit of extra crunch. Water chestnuts are good in here, too.

Ingredients Nutrition

  • 1 cup rice (NOT instant)
  • 0.5 (60 g) package dry onion soup mix (what's left from the Orange Marmalade Chicken recipe!)
  • 2 tablespoons soy sauce
  • 2 tablespoons cooking oil
  • 1 (10 ounce) can mushroom pieces, drained (reserve liquid)
  • 2 cups water (use reserved liquid from canned mushrooms plus water to make 2 cups)


  1. Combine and mix well in 1 liter casserole dish.
  2. Cover and bake at 350F for 40 minutes or until done.
Most Helpful

5 5

Very good rice dish!!! I served with teriyaki chicken and corn on the cob. I used butter instead of the oil and chicken broth for the water to add extra flavor. Thanks for a great side dish!!!!

5 5

YUMMMM! But, I missed the mushroom pieces. :D I took it as 10 ounces and had almost that in fresh button mushrooms, so I added so veg. broth and there ya go. Delicious! Thank you!