Festival Rice - cooking recipe

Ingredients

2 Tbsp. oil
1/2 onion, chopped
1 green pepper, chopped
2 stalks celery, diced
1/2 lb. mushrooms, sliced (about 2 1/2 c.)
1/4 tsp. each sage, marjoram and thyme
1 Tbsp. red wine vinegar
1/4 c. finely chopped green onion tops
3 c. cooked brown rice
1/4 c. chopped pecans or almonds, toasted
1/4 c. grated sharp Cheddar cheese
1/4 c. minced parsley

Preparation

In a large frying pan, heat oil and saute onion, green pepper and celery until soft. Add mushrooms, sage, marjoram, thyme and vinegar.
Simmer over low heat for 10 minutes.
Preheat oven to 350\u00b0.
Combine vegetable mixture with green onions and rice.
Stir in half the nuts and half the cheese.
Spoon into a 2 1/4-quart ovenproof casserole dish. Sprinkle top with remaining nuts, cheese and parsley.
Heat through for 15 or 20 minutes.
Makes 4 servings.