Ingredients
8 cups water1-1/2 cups uncooked brown rice1 cup dry split peas1 cup chopped fresh mushrooms2 celery ribs, chopped2 medium carrots, grated1 medium onion, chopped1 tablespoon canola oil2 garlic cloves, minced1 can (14-1/2 ounces) diced tomatoes, undrained1/2 to 1 teaspoon salt1/2 to 1 teaspoon dried thyme1/2 to 1 teaspoon dried oregano1/2 to 1 teaspoon pepper1 cup shredded cheddar cheese
Preparation
In a large saucepan, bring water, rice and peas to a boil. Reduce heat; cover and simmer for 20-25 minutes or until tender. Drain and set aside.
In a large skillet, saute the mushrooms, celery, carrots and onion in oil until vegetables are tender. Add garlic; cook 1 minute longer. Combine the vegetables, rice mixture, tomatoes and seasonings.
Transfer to a greased 2-1/2-qt. baking dish. Cover and bake at 350° for 30 minutes or until bubbly. Uncover; sprinkle with cheese. Bake 5-10 minutes longer or until the cheese is melted.
