Rice Casserole With Pine Nuts Recipe - Cooking Index
Rice Casserole With Pine Nuts Recipe - Cooking Index
This soothing and simple casserole is a great family-style meal that can be easily modified by adding extra ingredients. To vary flavors and textures, experiment with different kinds of rice, such as fragrant jasmine or basmati.
Courses: Vegetarian| 1 tablespoon | 15ml | Olive oil |
| 1 tablespoon | 15ml | Onion - chopped (medium) |
| 1 tablespoon | 15ml | Green bell pepper - cut 1/2" pieces (medium) |
| 1 tablespoon | 15ml | Carrot - quartered (large) |
| Lengthwise, and chopped | ||
| 3 | Celery stalks - cut 1/2" pieces | |
| 3 | Garlic cloves - minced | |
| 2 | Bay leaves | |
| 1/2 teaspoon | 2.5ml | Dried dill |
| 1/2 teaspoon | 2.5ml | Dried thyme |
| 1/4 cup | 36g / 1.3oz | Chopped fresh parsley |
| 1 teaspoon | 5ml | Light brown sugar |
| 1 1/2 teaspoons | 7.5ml | Paprika |
| 1 cup | 160g / 5.6oz | Uncooked long-grain brown rice |
| 1 1/2 cups | 93g / 3.3oz | Diced tomatoes |
| 1/2 cup | 118ml | Toasted pine nuts |
Preheat oven to 350 degrees. Grease a 1 1/2-quart baking dish.
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.
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.
This recipe yields 6 servings.
Per Serving: 237 Cal; 7g Prot; 9g Total Fat (1 Sat. Fat); 34g Carb.; 0mg Chol; 33mg Sod.; 4g Fiber.
Source:
Vegetarian Times, February 2002
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