Ingredients:
1 cup long-grain rice
1 packet onion soup mix
1 can mushrooms (with liquid)
3 tablespoons oil
2 cups boiling water
3 celery ribs, diced
3–4 tablespoons soy sauce
Garlic powder, to taste
Directions:
Preheat the oven to 350°F (175°C). In a 3-quart casserole dish, combine the rice, onion soup mix, drained or undrained mushrooms (including the liquid if desired for more flavor), diced celery, oil, soy sauce, and a sprinkle of garlic powder. Pour the boiling water evenly over the mixture and gently stir to distribute ingredients. Cover the dish with a lid or tightly with aluminum foil.
Bake in the preheated oven for 45–60 minutes, or until the rice is tender and has absorbed most of the liquid. Check near the end of cooking and stir once if needed to ensure even cooking. If the rice appears dry before it is fully cooked, add a little more hot water and continue baking until done.
Servings: 4–6
Preparation time: 10 minutes
Total time: Approximately 70 minutes