Rice Casserole With Pine Nuts |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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Vegetarian Times Issue: February 1, 1999 p.56 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 celery ribs, cut into 1/2-inch pieces |
3 garlic cloves, minced |
2 bay leaves |
1/4 teaspoon thyme |
1 teaspoon dill weed |
1/2 cup fresh parsley, chopped |
1 teaspoon brown sugar |
1 1/2 teaspoons paprika |
1 teaspoon salt |
1 cup long grain brown rice |
1 1/2 cups diced tomatoes |
1 cup water |
1/4 cup currants or 1/4 cup raisins |
1/2 cup toasted pine nuts or 1/2 cup slivered almonds |
1 tablespoon olive oil |
Directions:
1. Preheat oven to 350°F Lightly grease an 8 x10-inch baking dish.
2. 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.
3. 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.
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