Rice Casserole W/pine Nuts, Tomatoes

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Rice Casserole W/pine Nuts, Tomatoes Ingredients

1 tb Olive oil	1 1/2 ts Paprika
1 md Onion; chopped	1 ts Salt
1 Green bell pepper; cut in	1 c Long-grain brown rice
1 lg Carrot; quartered length-	1 1/2 c Tomatoes;sliced
3 sm Celery ribs;cut in 1/2-inch	1 c ;water
3 Garlic cloves; minced	1/4 c Currants or raisins
2 Bay leaves	1/2 c Pine nuts or almonds;toasted
1/4 ts Brown sugar	Lemon wedges

Instructions for Rice Casserole W/pine Nuts, Tomatoes

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 From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: RiceCuisine: Uncategorized

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