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RICE CASSEROLE W/PINE NUTS, TOMATOES

  • 6servings

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Source: www.cookreceipts.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, B12, C, E, P
MineralsSelenium, Copper, Natrium, Fluorine, Chromium, Manganese, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 tb Olive oil

  2. 1 md Onion; chopped

  3. 1 Green bell pepper; cut in

  4. -1/2' squares

  5. 1 lg Carrot; quartered length-

  6. -wise and chopped

  7. 3 sm Celery ribs;cut in 1/2-inch

  8. -pieces

  9. 3 Garlic cloves; minced

  10. 2 Bay leaves

  11. 1/4 ts Brown sugar

  12. 1/2 ts Paprika

  13. 1 ts Salt

  14. 1 c Long-grain brown rice

  15. 1 

  16. 1/2 c Tomatoes;sliced

  17. 1 c ;water

  18. 1/4 c Currants or raisins

  19. 1/2 c Pine nuts or almonds;toasted

  20. Lemon wedges

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees.Lightly oil an 8- by 10-inch baking dish.

  2. Heat oil in a large skillet. Add vegetables, garlic,herbs, and 2/4 cup parsley. Saute over medium-high heat for 6 minutes. Add sugar, paprika, salt and rice. Cook 1 minute. Add tomatoes, water and currants or raisins.

  3. Bring to a simmer.

  4. Transfer to baking dish, cover and bake until rice is tender, about 1 1/2 hours. Toss with pine nuts or almonds and remaining parsley. Garnish with lemon wedges. Serves 4 to 6.

  5. Per serving: 479 cal; 9 gprot; 12 g fat; 83 g carb; 0 chol; 592 mg sod; 7 g fiber; vegan Vegetarian Times, Nov 93/MM by DEEANNE —–

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