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Rice Casserole with Pine Nuts, Tomatoes

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Submitted by ELAINELOW

YIELD

6 servings

PREP

30 min

COOK

2 hrs

READY

2 hrs

Ingredients

1 15
TABLESPOON ML OLIVE OIL
1 1
MEDIUM MEDIUM ONIONS
chopped
1 1
EACH EACH GREEN BELL PEPPERS
cut in 1/2" squares
1 1
LARGE LARGE CARROTS
quartered length-wise and
3 3
EACH EACH CELERY STALKS
cut in 1/ inch pieces
3 3
CLOVES CLOVES GARLIC
minced
2 2
EACH EACH BAY LEAVES *
¼ 1.3
TEASPOON ML BROWN SUGAR
1 ½ 7.5
TEASPOONS ML PAPRIKA
1 5
TEASPOON ML SALT
1 237
CUP ML RICE
brown, long-grain
1 ½ 355
CUPS ML TOMATOES
sliced
1 237
CUP ML WATER
¼ 59
CUP ML CURRANTS
or raisins
½ 118
CUP ML PINE NUTS
or almonds, toasted
1 1
X X LEMON
wedges *

Directions

Preheat oven to 350℉ (180℃).

Lightly oil an 8- by 10-inch baking dish .

Heat oil in a large skillet.

Add vegetables, garlic, herbs, and 2/4 cup parsley.

Sauté 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 1½ hours.

Toss with pine nuts or almonds and remaining parsley.

Garnish with lemon wedges.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 210g (7.4 oz)
Amount per Serving
Calories 244 38% from fat
 % Daily Value *
Total Fat 10g 16%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 425mg 18%
Total Carbohydrate 12g 12%
Dietary Fiber 3g 12%
Sugars g
Protein 10g
Vitamin A 57% Vitamin C 58%
Calcium 5% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 
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