Rice Casserole with Pine Nuts, Tomatoes
Yield
6 servingsPrep
30 minCook
2 hrsReady
2 hrsLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
olive oil
|
|
| 1 | medium |
onions
chopped |
|
| 1 | each |
green bell peppers
cut in 1/2" squares |
|
| 1 | large |
carrots
quartered length-wise and |
|
| 3 | each |
celery stalks
cut in 1/ inch pieces |
|
| 3 | cloves |
garlic
minced |
|
| 2 | each |
bay leaves
|
*
|
| ¼ | teaspoon |
brown sugar
|
|
| 1 ½ | teaspoons |
paprika
|
|
| 1 | teaspoon |
salt
|
|
| 1 | cup |
rice
brown, long-grain |
|
| 1 ½ | cups |
tomatoes
sliced |
|
| 1 | cup |
water
|
|
| ¼ | cup |
currants
or raisins |
|
| ½ | cup |
pine nuts
or almonds, toasted |
|
| 1 | x |
lemon
wedges |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
olive oil
|
|
| 1 | medium |
onions
chopped |
|
| 1 | each |
green bell peppers
cut in 1/2" squares |
|
| 1 | large |
carrots
quartered length-wise and |
|
| 3 | each |
celery stalks
cut in 1/ inch pieces |
|
| 3 | cloves |
garlic
minced |
|
| 2 | each |
bay leaves
|
*
|
| 1.3 | ml |
brown sugar
|
|
| 7.5 | ml |
paprika
|
|
| 5 | ml |
salt
|
|
| 237 | ml |
rice
brown, long-grain |
|
| 355 | ml |
tomatoes
sliced |
|
| 237 | ml |
water
|
|
| 59 | ml |
currants
or raisins |
|
| 118 | ml |
pine nuts
or almonds, toasted |
|
| 1 | 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.
