Rice Casserole with Pine Nuts
Servings: 0
Ingredients
- 1 tablespoon olive oil
- 1 medium onion diced
- 1 medium green bell pepper diced
- 1 large carrot diced
- 3 stalks celery diced
- 3 cloves garlic minced
- 2 bay leaves
- 1/2 teaspoon dried dill
- 1/2 teaspoon dried thyme
- 1/4 cup fresh parsley chopped
- 1 teaspoon light brown sugar
- 1 1/2 teaspoons paprika
- 1 cup long-grain brown rice uncooked
- 1 1/2 cups tomatoes diced
- 1 cup water
- 1/2 cup pine nuts toasted
Instructions
- Preheat oven to 350 degrees. Grease a 1 1/2 quart baking dish.
- In a large skillet, heat oil. Add vegetables, garlic, bay leaves, dill,
- thyme and parsley. Cook, stiring often, until vegetables begin to soften,
- about 10 minutes. Add brown sugar, paprika and rice, and stir 1 minute.
- Add tomatoes and 1 cup of water. Bring mixture to a simmer. Season with
- salt and pepper to taste.
- Transfer mixture to prepared baking dish. Cover and bake until rice is
- tender, about 1 1/2 hours. Sprinkle with toasted pine nuts and serve
- warm.
Notes
Recipe By: Vegetarian Times, February 2002
Serving Size: 6
Serving Size: 6
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