Beef, feta cheese and rice

6 large dried mushrooms, or 1/4 cup pieces
1 onion, chopped
1 tbsp oil
1 1/2 cups canned tomatoes
1 clove garlic, minced
Salt and ground pepper to taste
2 cups cooked brown rice
1 1/2 cups cooked beef in medium chunks
3 ounces feta cheese, crumbled
6 black olives, pitted and sliced
2 tbsp grated Parmesan cheese

1. Put the dried mushrooms in 1/2 cup hot water and let stand 20 minutes. Saute the onion in the oil slowly for 5 minutes, then add the tomatoes and garlic, and let cook gently, uncovered, about 10 minutes.
2. Salt and pepper to taste, then add the dried mushrooms, cut in quarters if large, with any tough stems removed, and the mushroom soaking liquid. Cook another 5 minutes.
3. Preheat oven to 400 F. Line the bottom of 1 1/2-quart casserole with 1 cup of the rice, add the cooked beef, and strew over the top the feta cheese, the olives, and half the sauce.
4. Add the remaining rice and the rest of the sauce, and sprinkle with Parmesan. Bake 20 minutes.