One of the first things I ever made, as a grown up, that I shared with others outside of my home.  I worked for Virginia Tech bookstore with a girl named Anu.  We were stuck working one Saturday and I told her of something I made one day.  She thought it sounded good, so I brought her some...DELISH!!

ARTICHOKE & RICE CASSEROLE

16oz canned, whole tomatoes, drained
1t oregano
1/2t garlic powder
1/4t chili flakes
1/8t salt

Combine all of the above in a skillet.  Simmer 10 minutes.  Break up tomatoes.

1 can artichoke hearts (not marinated)
2c cooked brown rice
1c fresh basil
2oz (1/2c) feta

Combine the above ingredients (minus the tomatoes) and place in a small casserole dish.  Pour tomatoes over.  Shake to settle.  Sprinkle parmesan cheese over top. 

Cover and bake 20 minutes @ 375 degrees.  Uncover and bake 15 more minutes.

It will look very soupy when you first put it in the dish, don't worry, the rice soaks up everything and it is gooood!