Festival Rice

• 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

1. In a large frying pan, heat oil and saute onion, green pepper and celery until soft. Add mushrooms, sage, marjoram, thyme and vinegar.
2. Simmer over low heat for 10 minutes.
3. Preheat oven to 350u0b0.
4. Combine vegetable mixture with green onions and rice.
5. Stir in half the nuts and half the cheese.
6. Spoon into a 2 1/4-quart ovenproof casserole dish. Sprinkle top with remaining nuts, cheese and parsley.
7. Heat through for 15 or 20 minutes.
8. Makes 4 servings.

oil, onion, green pepper, stalks celery, mushrooms, sage, red wine vinegar, green onion, brown rice, pecans, grated sharp, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=791938 (may not work)