Recipe: Rice Casserole with Pine Nuts (using brown rice and tomatoes)

RICE CASSEROLE WITH PINE NUTS

1 medium onion, chopped
1 green bell pepper, cut into 1/2-inch squares
1 large carrot, quartered lengthwise and chopped
3 small stalks 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, divided use
1 tsp. brown sugar
1 1/2 tsp. paprika
1 tsp. salt
1 cup uncooked 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

Preheat oven to 350 degrees 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 1/4 cup parsley. Serve warm.

*For varied flavors and textures, experiment with different kinds of rice, such as white or brown basmati.

Makes 6 servings
Source: Vegetarian Times, March 10, 2004