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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