Rice Casserole with Pine Nuts
For varied flavors and textures, experiment with different kinds of rice, such as white or brown basmati.
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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 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
Preparation
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.
Nutrition Information
- Calories 209
- Carbohydrate Content 37 g
- Cholesterol Content 0 mg
- Fat Content 6 g
- Fiber Content 3 g
- Protein Content 5 g
- Saturated Fat Content 1 g
- Sodium Content 29 mg
- Sugar Content 0 g