Rice Casserole with Pine Nuts
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.
Directions
- 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.
ingredient list
6 Servings
- 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
Nutritional Information
Per serving:
| Calories |
209 |
| Protein |
5g |
| Total fat |
6g |
| Saturated fat |
1g |
| Carbs |
37g |
| Cholesterol |
mg |
| Sodium |
29mg |
| Fiber |
3g |
| Sugars |
g |
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Comments
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Allergy Alert: For those allergic to carrots you can use diced sweet potato as a good substitution. (It works in many recipes.)
This is an awesome recipe!