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Title: Rice Casserole W/pine Nuts, Tomatoes
Categories: Vegetarian Vegan Entree Casserole
Yield: 6 Servings
| 1 | tb | Olive oil |
| 1 | md | Onion; chopped |
| 1 | Green bell pepper; cut in 1/2" squares | |
| 1 | lg | Carrot; quartered length- wise and chopped |
| 3 | sm | Celery ribs; cut in 1/2-inch pieces |
| 3 | Garlic cloves; minced | |
| 2 | Bay leaves | |
| 1/4 | ts | Brown sugar |
| 1 1/2 | ts | Paprika |
| 1 | ts | Salt |
| 1 | c | Long-grain brown rice |
| 1 1/2 | c | Tomatoes; sliced |
| 1 | c | ; water |
| 1/4 | c | Currants or raisins |
| 1/2 | c | Pine nuts or almonds; toaste |
| Lemon wedges |
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 1 1/2 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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