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Rice Casserole with Pine Nuts

Source of Recipe

Vegetarian Times Weekly Recipe


Recipe Introduction

Egg- & Dairy-free This soothing and simple casserole is a great family-style meal that can be easily modified by adding extra ingredients. To vary flavors and textures, experiment with different kinds of rice, such as fragrant jasmine or basmati.

List of Ingredients

1 Tbs. olive oil
1 medium onion, chopped
1 medium green bell pepper, cut into 1/2-inch pieces
1 large carrot, quartered lengthwise and chopped
3 stalks celery, cut into 1/2-inch pieces
3 cloves garlic, minced
2 bay leaves
1/2 tsp. dried dill
1/2 tsp. dried thyme
1/4 cup chopped fresh parsley
1 tsp. light brown sugar
1 1/2 tsp. paprika
1 cup uncooked long-grain brown rice
1 1/2 cup diced tomatoes
1/2 cup toasted pine nuts


Recipe

1. Preheat oven to 350°F. Grease a 1 1/2 -quart baking dish.
2. In large skillet, heat oil over medium-high heat. Add vegetables, garlic, bay leaves, dill, thyme and parsley. Cook, stirring often, until vegetables begin to soften, about 10 minutes. Add brown sugar, paprika and rice, and stir 1 minute. Add tomatoes and 1 cup water. Bring mixture to a simmer. Season with salt and pepper to taste.
3. Transfer mixture to prepared baking dish. Cover, and bake until rice is tender, about 1 1/2 hours. Sprinkle with pine nuts, and serve warm. Serves 6

PER Serving: 237 CAL; 7 G PROT; 9 G TOTAL FAT (1 SAT. FAT); 34 G CARB.; 0 MG CHOL; 33 MG SOD.; 4 G FIBER