Rice Casserole with Pine Nuts

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

  • servingServings

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

  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.

Nutrition Information

  • Serving Size: 6 Servings
  • Calories: 209
  • Carbohydrate Content: 37 g
  • Fat Content: 6 g
  • Fiber Content: 3 g
  • Protein Content: 5 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 29 mg