Brown Rice and veggies

Ingredients
1 1/3 cups instant brown rice
1 tablespoon Olive Oil, divided
1 1/2 cups chopped fresh mushrooms
1 1/4 cups finely chopped celery
1/4 cup finely chopped onion
1 1/4 cups hot water
1/3 cup chopped pecans
3/4 teaspoon salt
1/4 teaspoon dried marjoram
1/4 teaspoon pepper
1/8 teaspoon rubbed sage
1/8 teaspoon dried thyme
Directions
1.In a nonstick skillet, saute rice in half of the oil until golden brown; transfer to a large bowl. In the same skillet, saute the mushrooms, celery and onion in remaining oil until tender; add to rice. Stir in the water, pecans, salt, marjoram, pepper, sage and thyme.
2.Transfer to a 1-1/2-qt. baking dish coated with nonstick cooking spray. Cover and bake at 350 degrees F for 25-30 minutes or until rice is tender and liquid is absorbed. Fluff with a fork before serving