1 c. quick cooking brown rice
1 (3 1/2 oz.) can French fried onions
2 cans mushroom soup
1/4 c. stuffed green olives, sliced
1/4 c. freshly grated Parmesan or cheddar cheese
1 (2 oz.) can mushroom stems & pieces
1/2 c. milk
1/4 tsp. pepper

Cook brown rice according to package directions. Drain and place in a 2 quart casserole dish. Add the onions, mushrooms and olives (but save the juice from the mushrooms). Mix all gently. In another bowl, put the soup, milk, pepper and juice from the mushrooms; set all aside. When ready to bake, pour the mushroom mixture into rice mixture and mix all gently. Bake, uncovered at 350 degrees for 30 minutes. Then sprinkle cheese over the top. Bake 10 minutes more. Serves 6.