Rice Casserole with Pine Nuts, Tomatoes

Recipe Ingredients

1 tablespoon	15ml	Olive oil
1 tablespoon	15ml	Onion - chopped (medium)
1		Green bell pepper - cut in
		Squares
1		Carrot - quartered length- (large)
		And chopped
3		Celery ribs - cut in 1/2-inch (small)
3		Garlic cloves - minced
2		Bay leaves
1/4 teaspoon	1.3ml	Brown sugar
1 1/2 teaspoons	7.5ml	Paprika
1 teaspoon	5ml	Salt
1 cup	160g / 5.6oz	Long-grain brown rice
1 1/2 cups	93g / 3.3oz	Tomatoes - sliced
1 cup	237ml	-- water
1/4 cup	40g / 1.4oz	Currants or raisins
1/2 cup	46g / 1.6oz	Pine nuts or almonds - toasted
		Lemon wedges

Recipe Instructions

Preheat oven to 350F. 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.

Source:
Mavis Bacon

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