Brown Rice with Seasoned Tomatoes

3/4 C. brown rice
1 1/2 C. water
1 Tbsp. butter
1 tsp. dried oregano
1 tsp. dried parsley
1 tomato, washed and sliced
Salt & pepper
1-2 cloves garlic, finely chopped

1.  Bring water and butter to a boil in small pot, add rice, oregano and parsley.  Cover, reduce heat to low and let simmer 45 minutes or until cooked.
2.  While rice is finishing heat a small pan on medium heat.  Season tomato slices with salt, pepper and chopped garlic.  Cook slices for 2-3 minutes on each side.
3.  Serve rice with tomato slices on top.

p.s.  You can also broil the tomato slices rather than cook them on stove, it will add a little bit of a crisp to the edges of the tomato.

Minestrone

2 cloves garlic, finely chopped
1/2 onion, diced
1 Tbsp olive oil
1 carrot, peeled and diced
2 tomatoes, diced
1 can white beans, drained & rinsed
2 cans vegetable broth (or chicken broth) + 2 cans water
1/2 pkg frozen spinach, thawed
1 C. uncooked pasta

1.  Heat oil in large pot, add garlic and onion and cook until garlic is beginning to brown.
Add carrot and cook another minute.
2.  Add tomatoes, beans, broth and water.  Bring to a boil, reduce heat and let simmer for up to an hour covered.
3.  Add spinach and pasta and continue to simmer another 15 minutes or until pasta is cooked and ready to eat.  Enjoy!

p.s.  I used salt, pepper, parsley and bay leaves to season the soup also but you don't have to use those things if you don't want to or don't have them.