Rice Casserole With Pine Nuts

Ingredients

• 1 medium onion, chopped
• 1 green bell pepper, cut into 1/2-inch squares
• 1 large carrot, quartered lengthwise and chopped
• 3 small celery ribs, cut into 1/2-inch pieces
• 3 garlic cloves, minced
• 2 bay leaves
• 1/4 teaspoon thyme
• 1 teaspoon dill weed
• 1/2 cup fresh parsley, chopped
• 1 teaspoon brown sugar
• 1 1/2 teaspoons paprika
• 1 teaspoon salt
• 1 cup long grain brown rice
• 1 1/2 cups diced tomatoes
• 1 cup water
• 1/4 cup currant or raisins
• 1/2 cup toasted pine nuts or slivered almond
• 1 tablespoon olive oil

Directions

1. 1

   1. Preheat oven to 350°F Lightly grease an 8 x10-inch baking dish.

2. 2

   2. In large skillet, heat oil over medium-high heat. Add vegetables, garlic, bay leaves, thyme, dill weed and 1/4 cup parsley, and cook, stirring often, 6 minutes. Add sugar, paprika, salt and rice. Cook, stirring, 1 minute. Add tomatoes, water and currants or raisins; bring to a simmer.

3. 3

   3. Transfer to prepared baking dish; cover and bake until rice is tender, about 1 1/2 hours. Toss with pine nuts or almonds and remaining parsley. Serve warm.