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In a large frying pan, heat oil and saute onion, green pepper and celery until soft. Add mushrooms, sage, marjoram, thyme and vinegar. Simmer over low heat for 10 minutes. Preheat oven to 350°. Combine vegetable mixture with green onions and rice. Stir in half the nuts and half the cheese. Spoon into a 2 1/4-quart ovenproof casserole dish. Sprinkle top with remaining nuts, cheese and parsley. Heat through for 15 or 20 minutes. Makes 4 servings.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Perfect ice spheres — minimal surface area, maximum chill
Mild rice vinegar — sushi rice, sunomono, pickled ginger
Non-stick rice paddle — fluff and serve rice without sticking
Field beans — Gujarati undhiyu, papdi nu shaak, Indian regional
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Perfect ice spheres — minimal surface area, maximum chill
Mild rice vinegar — sushi rice, sunomono, pickled ginger
Non-stick rice paddle — fluff and serve rice without sticking
Field beans — Gujarati undhiyu, papdi nu shaak, Indian regional