Rice Casserole with Pine Nuts

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Rice Casserole with Pine Nuts 6 Servings—Dairy-free

For varied flavors and textures, experiment with different kinds of rice, such as white or brown basmati.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

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 TOTAL FAT (1 SAT. FAT); 37 G CARB.; CHOL; 29 MG SOD.; 3 FIBER