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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