Instructions: Preheat oven to 325 degrees. Heat the oil and saute the onion and the mushrooms in the oil for 5 minutes. Add the celery and chile and cook another 5 minutes over low heat. Stir the cooked vegetables, pinon nuts, orange rind, parsley, ginger, pepper, and soy sauce into the rice and stuff the chicken with the mixture. Roast for 1 1/2 hours in a 325-degree oven or until chicken tests done, basting several times with the pan juices. Loosely cover the chicken with a piece of foil and let stand for 10 minutes before slicing.

SERVING SUGGESTIONS: Scoop the stuffing out of the cavity onto serving plates. Slice the chicken and place beside the stuffing. Spoon a vegetable onto the plate-such as Brussels sprouts steamed with bay leaves and sage, or braised celery root. Garnish with long strips of orange peel twisted into an attractive shape.

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