Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetarian Vegan
Casserole Main dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tb Olive oil
1 md Onion -- chopped
1 Green bell pepper -- cut in
-1/2" squares
1 lg Carrot -- quartered length-
-wise and chopped
3 sm Celery ribs -- cut in 1/2-inch
-pieces
3 Garlic cloves -- minced
2 Bay leaves
1/4 ts Brown sugar
1 1/2 ts Paprika
1 t Salt
1 c Long-grain brown rice
1 1/2 c Tomatoes -- sliced
1 c -- water
1/4 c Currants or raisins
1/2 c Pine nuts or almonds -- toasted
Lemon wedges
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
