Baked Rice with Wild Mushrooms & Cheese

1/3 c. dried porcini mushrooms or dried shiitake mushrooms
2-1/2 c. hot water, divided
1/3 c. sun-dried tomatoes (not oil-packed)
1 t. olive oil
1 large onion, finely chopped
3 cloves garlic, minced
1 c. brown rice
Salt to taste
½ t. rubbed sage
½ t. pepper
½ c. shredded reduced-fat sharp cheddar cheese
2 T. grated Parmesan cheese

Place mushrooms in small bowl and pour 1-1/2 c. hot water over them. Place sun-dried tomatoes in a separate small bowl and pour remaining 1 c. hot water over them. Let both stand until softened, about 20 minutes.

Scoop mushrooms out of soaking liquid, reserving liquid. Finely chop mushrooms. Strain soaking liquid through a fine-meshed sieve into a bowl. Strain sun-dried tomatoes soaking liquid into the same bowl and set aside. Coarsely chop tomatoes.

Preheat oven to 350 degrees. Heat olive oil and 3 T. of soaking liquid in medium saucepan over medium heat. Add onion and garlic and cook until onion is golden, about 7 minutes.

Add rice, stirring to coat. Add mushrooms, tomatoes, remaining soaking liquid, salt, sage, and pepper to pan and bring to a boil. Transfer rice mixture to an 8” square glass baking dish. Cover with foil and bake until rice is tender and liquid has been absorbed, about 40 minutes.

Sprinkle hot rice with cheddar and Parmesan cheeses.

Note: Can also use fresh sliced mushrooms; if using fresh mushrooms, replace the mushroom soaking liquid added to rice with 1 c. water.

Serves 6.

Adapted from Eat to Beat High Blood Pressure, p. 118.