Rice casserole w/pine nuts, tomatoes
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Olive oil |
| 1 | medium | Onion; chopped |
| 1 | Green bell pepper; cut in 1/2\" squares | |
| 1 | large | Carrot; quartered length- wise and chopped |
| 3 | smalls | Celery ribs;cut in 1/2-inch pieces |
| 3 | Garlic cloves; minced | |
| 2 | Bay leaves | |
| ¼ | teaspoon | Brown sugar |
| 1½ | teaspoon | Paprika |
| 1 | teaspoon | Salt |
| 1 | cup | Long-grain brown rice |
| 1½ | cup | Tomatoes;sliced |
| 1 | cup | ;water |
| ¼ | cup | Currants or raisins |
| ½ | cup | Pine nuts or almonds;toasted |
| Lemon wedges | ||
Directions
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 1½ 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
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