Super-Simple Mixed Rice, a Zillion Ways (FM)

• 1/4  cup dried porcini mushrooms
• Hot water as needed
• 2 tablespoons olive oil
• 3/4 cup short-grain brown rice
• 1 onion, chopped
• Salt and black pepper
• 1 1/2 cups chopped tomatoes (canned are fine; include their juice)
• 2 cup cooked or canned cannellini beans, drained
• 1/2 cup chopped fresh basil or parsley, plus more for garnish
• 1/2 cup grated Parmesan cheese, optional

Mise en place.  The mushrooms are soaking in hot water to soften.

Cook rice in hot oil until it is shiny and a little translucent.

Add onion, sprinkle with salt and pepper, and cook until onion is softened.

Add water to cover by 1/2 inch and simmer until rice starts to become tender, 10 minutes.

I think maybe I added too much water...

Since both the porcini soaking liquid and juice from the canned tomatoes both wind up in here.

Cook for another 10 minutes.

When the rice is tender but still retains some bite on the inside, add beans and cook until the mixture is no longer soupy.  Inevitably for me, the rice was a bit too blown-out by that point.  Stir in basil and cheese and adjust seasoning.
The dish itself has a pretty decent flavor profile.  Probably should've been more careful with the liquid.