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Rice Casserole With Pine Nuts

  • 6servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B1, B3, B9, C, P
MineralsNatrium, Fluorine, Chromium, Silicon, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 tablespoon 15ml Olive oil

  2. 1 tablespoon 15ml Onion - chopped (medium)

  3. 1 tablespoon 15ml Green bell pepper - cut 1/2" pieces (medium)

  4. 1 tablespoon 15ml Carrot - quartered (large)

  5. Lengthwise, and chopped

  6. 3 Celery stalks - cut 1/2" pieces

  7. 3 Garlic cloves - minced

  8. 2 Bay leaves

  9. 1/2 teaspoon 2 1/2ml Dried dill

  10. 1/2 teaspoon 2 1/2ml Dried thyme

  11. 1/4 cup 36g / 1 1/3oz Chopped fresh parsley

  12. 1 teaspoon 5ml Light brown sugar

  13. 1 1/2 teaspoons 7 1/2ml Paprika

  14. 1 cup 160g / 5.6oz Uncooked long-grain brown rice

  15. 1 1/2 cups 93g / 3 1/3oz Diced tomatoes

  16. 1/2 cup 118ml Toasted pine nuts

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees. Grease a 1 1/2-quart baking dish.

  2. In large skillet, heat oil over medium-high heat. Add vegetables, garlic, bay leaves, dill, thyme and parsley. Cook, stirring often, until vegetables begin to soften, about 10 minutes. Add brown sugar, paprika and rice, and stir 1 minute. Add tomatoes and 1 cup water. Bring mixture to a simmer. Season with salt and pepper to taste.

  3. Transfer mixture to prepared baking dish. Cover, and bake until rice is tender, about 1 1/2 hours. Sprinkle with pine nuts, and serve warm.

  4. This recipe yields 6 servings.

  5. Per Serving: 237 Cal; 7g Prot; 9g Total Fat (1 Sat. Fat); 34g Carb.; 0mg Chol; 33mg Sod.; 4g Fiber.

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