Rice Casserole W/pine Nuts, Tomatoes Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
1 tbsp: Olive oil,
1 medium: Onion, chopped
1: Green bell pepper, cut in 1/2" squares
1 large: Carrot, quartered length- wise and chopped
3 small: Celery ribs, cut in 1/2-inch pieces
3: Garlic cloves, minced
2: Bay leaves,
1/4 tsp: Brown sugar,
1 1/2 tsp: Paprika,
1 tsp: Salt,
1 cup: Long-grain brown rice,
1 1/2 cup: Tomatoes, sliced
1 cup: , water
1/4 cup: Currants or raisins,
1/2 cup: Pine nuts or almonds, toasted
Lemon wedges,
Directions:
Preheat oven to 350 degrees.Lightly oil an 8- by 10-inch baking dish.
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.
Bring to a simmer.
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.
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
Source from luhu.jp
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.
Bring to a simmer.
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.
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
Source from luhu.jp