Cooking : Brown Rice Casserole

Ingredients
2 quarts water
1 1/2 cups uncooked brown rice
1 cup dry split peas
1 cup chopped fresh mushrooms
2 celery ribs, chopped
2 medium carrots, grated
1 medium onion, chopped
2 garlic cloves, minced
1 tablespoon vegetable oil
1 (14.5 ounce) can diced tomatoes, undrained
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon pepper
1 cup shredded Cheddar cheese

Directions
In a large saucepan, bring water, rice and peas to a boil. Reduce heat; cover and simmer for 20-25 minutes or until tender. Drain and set aside.
In a skillet, saute the mushrooms, celery, carrots, onion and garlic in oil until vegetables are tender. Combine the vegetables, rice mixture, tomatoes and seasonings.
Transfer to a greased 2-1/2-qt. baking dish. Cover and bake at 350 degrees F for 30 minutes. Uncover; sprinkle with cheese. Bake 5-10 minutes longer or until the cheese is melted.