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Rice Casserole w/ Pine Nuts




Source of Recipe


Vegetarian Times


List of Ingredients




1 medium onion, chopped
1 green bell pepper, cut into 1/2-inch squares
1 large carrot, quartered lengthwise and chopped
3 small ribs of celery, cut into 1/2-inch pieces
3 cloves garlic, minced
2 bay leaves
1/4 tsp. thyme
1 tsp. dill weed
1/2 cup chopped fresh parsley
1 tsp. brown sugar
1 1/2 tsp. paprika
1 tsp. salt
1 cup long-grain brown rice
1 1/2 cups diced tomatoes
1 cup water
1/4 cup currants or raisins
1/2 cup toasted pine nuts or slivered almonds
1 Tbs. olive oil


Recipe



Preheat oven to 350°F. Lightly grease an 8 x10-inch baking dish.

In large skillet, heat oil over medium-high heat. Add vegetables, garlic, bay leaves, thyme, dill weed and 1/4 cup parsley, and cook, stirring often, 6 minutes. Add sugar, paprika, salt and rice. Cook, stirring, 1 minute. Add tomatoes, water and currants or raisins; bring to a simmer.

Transfer to prepared baking dish; cover and bake until rice is tender, about 1 1/2 hours. Toss with pine nuts or almonds and remaining parsley. Serve warm.