Rice Casserole With Pine Nuts

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 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

Recipe

• 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.