Brown Rice Casserole

• 8 cups water
• 1-1/2 cups uncooked brown rice
• 1 cup dry split peas
• 1 cup chopped fresh mushrooms
• 2 celery ribs, chopped
• 2 medium carrots, grated
• 1 medium onion, chopped
• 1 tablespoon canola oil
• 2 garlic cloves, minced
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1/2 to 1 teaspoon salt
• 1/2 to 1 teaspoon dried thyme
• 1/2 to 1 teaspoon dried oregano
• 1/2 to 1 teaspoon pepper
• 1 cup shredded cheddar cheese

1. 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.
2. 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.
3. Transfer to a greased 2-1/2-qt. baking dish. Cover and bake at 350u0b0 for 30 minutes or until bubbly. Uncover; sprinkle with cheese. Bake 5-10 minutes longer or until the cheese is melted.

water, brown rice, peas, fresh mushrooms, celery, carrots, onion, canola oil, garlic, tomatoes, salt, thyme, oregano, pepper, cheddar cheese

Taken from www.tasteofhome.com/recipes/brown-rice-casserole/ (may not work)