1 c. long-grain brown rice
1 tsp. salad oil
3 c. low-sodium chicken broth
2 med.-size onions, diced
1 lb. mushrooms, thinly sliced
2 cloves garlic, minced or pressed
1 tbsp. each dry basil, dry oregano & dry marjoram leaves
2 bay leaves
1 can (about 15 oz.) cannellini (white kidney beans) or red kidney beans, drained & rinsed
1/3 c. chopped green onions (including tops)
2 lg. tomatoes, about 1 lb. total, diced
1 c. plain low-fat yogurt
12 corn tortillas (6 inch diameter), warmed

Place rice in 9 to 10 inch square baking pan and bake in 350 degree oven until golden brown (about 40 minutes) shaking pan occasionally. Meanwhile, combine oil, 1/2 cup of the chicken broth, diced onions, mushrooms, garlic, basil, oregano, marjoram, and bay leaves in a 4 to 6-quart pan. Cover and cook over medium heat until vegetables are soft (about 15 minutes). Uncover and continue cooking, stirring often, until liquid has evaporated (about 5 more minutes). Add rice and remaining broth to pan. Bring to boil over high heat; reduce heat, cover and simmer until rice is tender (about 35 minutes). Stir in beans and green onions. Offer with tomatoes and yogurt. Spoon into tortillas, if desired. Makes 6 to 8 servings.