White Bean, Tomato and Kale Stew

1 onion, chopped (about 2 cups)
1 cup chopped mushrooms
1 cup chopped red bell pepper
1 cup chopped celery
1 cup uncooked brown rice
2 cloves garlic, minced
1 15 oz. can diced tomato, undrained
1 8 oz. can tomato sauce
2 teaspoons oregano
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoons paprika
2 cups water
2 cans cooked white beans, drained (about 3 cups)
3 cups roughly chopped fresh kale
1/2 cup chopped fresh basil

In a pressure cooker, saute' onion and mushroom in a small amount of water for 5 minutes.

Add bell pepper, celery, brown rice, garlic, tomato, tomato sauce, oregano, garlic powder, onion powder, paprika, and water. Cook under pressure for 25 minutes. Allow pressure to release naturally.

Stir in white beans, kale and basil.

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Instructions for cooking in a regular large pot instead of a pressure cooker:

After sauteing onion and mushroom, simmer rice, garlic, tomato, tomato sauce, oregano, garlic powder, onion powder, paprika, and water, covered for 45 minutes. Turn off heat. Stir in white beans, kale and basil.