Saturday I made Super-Simple Mixed Rice, a Zillion Ways, from The Food Matters Cookbook.  Definitely a keeper.

1/4 cup dried porcini mushrooms [available in bulk at the cheese counter at Whole Foods]
hot water as needed
2 tablespoons olive oil
3/4 cup short-grain brown rice
1 onion, chopped
1 1/2 cups chopped tomatoes (canned are fine; include their juices) [I used a can of diced tomatoes]
2 cups cooked or canned cannellini beans, drained [I used a can of small white beans]
1/2 cup chopped fresh basil, plus more for garnish
1/2 cup grated Parmesan cheese, optional

Soak the porcini in hot water to cover.

Put the oil in a large pot over medium heat.  When it's hot, add the rice and cook, stirring, until it's shiny and a little translucent, about 1 minute.  Add the onion and continue to cook, stirring occasionally, until the onion is softened. 

Add enough water to cover by about 1/2 inch.  Bring to a boil, then lower the heat so that it bubbles gently.  Cook, stirring occasionally, until the rice starts to become tender, about 10 minutes. 

Pour the mushrooms' soaking liquid (but not the sediment) into the rice.  Chop the mushrooms roughly.  Add the mushrooms and tomatoes to the rice.  Cook another 10 minutes, until the tomatoes break down.  Add more water if needed to keep the mixture soupy.

When the rice is tender but still al dente, add the beans.  Continue to cook until no longer soupy but not yet dry.  Stir in the basil and cheese if you're using it.  Serve garnished with basil.