2 c. cooked brown rice 1 can water chestnuts, finely sliced
1/4 c. onion, minced 2–4 tbsp. soy sauce or Bragg Liquid Aminos
1 10 oz. package frozen peas 1/2 c. sliced ripe olives
STEAM onions in small amount of water. ADD to peas, water chestnuts, olives and
Bragg’s. MIX with rice and bake in casserole at 350° for 15–20 minutes.
VARIATION: Use cooked quinoa instead.
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