1 (6-ounce) package long grain and wild rice mix
6 green onions, chopped
8 medium mushrooms, sliced
2 cups chicken broth
1 (8-ounce) can sliced water chestnuts, drained
Coat medium skillet with cooking spray. Heat over medium heat
until hot. Add rice; cook until lightly browned, stirring
occasionally. Stir in remaining ingredients. Pour in 1 3/4-quart
casserole. Cover casserole and bake at 350 degrees for 1 hour or until
rice is done.
Yield: 6 servings.
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