1/2 cup water
1 onion, chopped
1 green bell pepper, chopped
2 stalks celery, chopped
1/2 pound sliced fresh mushrooms
2 Tablespoons soy sauce
1/4 teaspoon dried sage
1/4 teaspoon dried marjoram
1/4 teaspoon dried thyme
1/4 teaspoon dried rosemary
1/4 teaspoon poultry seasoning
3 cups cooked brown rice
1/2 cup chopped green onions
1 15 ounce can kidney beans, drained and rinsed
1 2.5 ounce can sliced black olives, drained
1/4 cup grated fat-free soy cheese
Preheat the oven to 350 degrees.
Place the water, onion, bell pepper and celery in a large pot Cook, stirring frequently, for 5 minutes. Add the mushrooms and seasonings. Cook for 10 more minutes. Stir in the rice, green oions, kidney beans and black olives. Mix well. Transfer to a covered casserole dish, sprinkle with the grated cheese and bake for 30 minutes.
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