3 Cups brown rice
Vegetable oil for frying
1 large onion, finely chopped
1 Red pepper, seeded and chopped
2 Cups canned tomatoes
400g Mushrooms, sliced
1/2 Tspn salt, freshly grounded pepper
Cook rice in boiling salted water until just tender. Drain.
Heat oil in a saucepan and saute onion and pepper until golden. Add tomatoes and mushrooms and season to taste with salt and pepper. Simmer gently for 5-10 minutes. Add rice and mix together.
Place in a greased, overproof casserole dish and cook in a moderate (170C-190C) oven for about 30 minutes or until hot. Serve immediatley.