Rice casserole w/pine nuts, tomatoes

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Recipe by: febronie

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 tb Olive oil
1 md Onion; chopped
1 Green bell pepper; cut in
-1/2" squares
1 lg Carrot; quartered length-
-wise and chopped
3 sm Celery ribs;cut in 1/2-inch
-pieces
3 Garlic cloves; minced
2 Bay leaves
1/4 ts Brown sugar
1 1/2 ts Paprika
1 ts Salt
1 c Long-grain brown rice
1 1/2 c Tomatoes;sliced
1 c ;water
1/4 c Currants or raisins
1/2 c Pine nuts or almonds;toasted
Lemon wedges

Preheat oven to 350 degrees.Lightly oil an 8- by 10-inch baking dish.

Heat oil in a large skillet. Add vegetables, garlic,herbs, and 2/4 cup
parsley. Saute over medium-high heat for 6 minutes. Add sugar, paprika,
salt and rice. Cook 1 minute. Add tomatoes, water and currants or raisins.
Bring to a simmer.

Transfer to baking dish, cover and bake until rice is tender, about 1 1/2
hours. Toss with pine nuts or almonds and remaining parsley. Garnish with
lemon wedges. Serves 4 to 6.

Per serving: 479 cal; 9 gprot; 12 g fat; 83 g carb; 0 chol; 592 mg sod; 7
g fiber; vegan

Vegetarian Times, Nov 93/MM by DEEANNE