Rice Casserole With Pine Nuts

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Rice Casserole with Pine Nuts 01-Feb-02 p. 526 Servings—Egg- & Dairy-free

This soothing and simple casserole is a great family-style meal that can be easily modified by adding extra ingredients. To vary flavors and textures, experiment with different kinds of rice, such as fragrant jasmine or basmati.

 

1 Tbs. olive oil 1 medium onion, chopped 1 medium green bell pepper, cut into 1/2-inch pieces 1 large carrot, quartered lengthwise and chopped 3 stalks celery, cut into 1/2-inch pieces 3 cloves garlic, minced 2 bay leaves 1/2 tsp. dried dill 1/2 tsp. dried thyme 1/4 cup chopped fresh parsley 1 tsp. light brown sugar 11/2 tsp. paprika 1 cup uncooked long-grain brown rice 11/2 cup diced tomatoes 1/2 cup toasted pine nuts 1. Preheat oven to 350°F. Grease a 11/2 -quart baking dish.2. In large skillet, heat oil over medium-high heat. Add vegetables, garlic, bay leaves, dill, thyme and parsley. Cook, stirring often, until vegetables begin to soften, about 10 minutes. Add brown sugar, paprika and rice, and stir 1 minute. Add tomatoes and 1 cup water. Bring mixture to a simmer. Season with salt and pepper to taste.3. Transfer mixture to prepared baking dish. Cover, and bake until rice is tender, about 11/2 hours. Sprinkle with pine nuts, and serve warm. PER serving: 237 CAL; 7 G PROT; 9 G TOTAL FAT (1 SAT. FAT); 34 G CARB.; 0 MG CHOL; 33 MG SOD.; 4 G FIBER

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