Italian Brown Rice with Beans

1 cup long-grain brown rice (or try Mexican rice)

1 tsp. olive oil

3 c. chicken broth (or 3 c. water plus 3 chicken bouillon cubes)

1 onion, diced

1 lb mushrooms, sliced

2 gloves garlic, minced

1 T. each of dry basil leaves, oregano leaves and marjoram leaves

2 dry bay leaves

2 large firm-ripe tomatoes

1 c plain greek yogurt

1 can (15 oz) canellini (white kidney beans) drained and rinsed

1/3 c shopped green onion

12 warm whole wheat pita pockets or flatbread (or even tortillas)

Cook Rice as directed

In a 12-inch frying pan, combine oil, 1/2 c. broth, onions, mushrooms, garlic, basil, oregano, marjoram, and bay leaves. Cook, covered, over medium heat until mushrooms are juicy and onions are translucent, about 15 minutes. Uncover and stir often until liquid has evaporated. To the pan, add rice and remaining broth. Bring to a boil over high heat; reduce heat and simmer, covered until rice is tender, about 25 minutes.

Meanwhile, rinse, core and dice tomatoes. Put tomatoes and yogurt in separate bowls. Place rice in a bowl, add beans and stir. Garnish with green onions. At meal pass the pita pockets, then the rice and bean filling, then the topping of tomatoes and yogurt.