Rice Casserole with Pine Nuts

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Rice Casserole with Pine Nuts

 

6 Servings

 

For varied flavors and textures, experiment with different kinds of

rice, such as white or brown basmati.

 

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

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.

 

PER serving: 209 CAL; 5 G PROT; 6 G TOTAL FAT (1 SAT. FAT); 37 G

CARB.; 0 MG CHOL; 29 MG SOD.; 3 G FIBER