Name: Rice Casserole with Pine Nuts
Yield: 4 servings
Ingredients: 1 Tbs. olive oil; 1 medium onion, chopped; 1 medium green bell pepper, cut into 1/2-inch pieces; 1 large carrot, quartered lengthwise and chopped; 3 stalks celery, cut into 1/2-inch pieces; 3 cloves garlic, minced; 2 bay leaves; 1/2 tsp. dried dill; 1/2 tsp. dried thyme; 1/4 cup chopped fresh parsley; 1 tsp. light brown sugar; 1 1/2 tsp. paprika; 1 cup uncooked long-grain brown rice; 1 1/2 cup diced tomatoes; 1/2 cup toasted pine nuts

Servings: 4 persons

1 Tbs. olive oil
1 medium onion, chopped
1 medium green bell pepper, cut into 1/2-inch pieces
1 large carrot, quartered lengthwise and chopped
3 stalks celery, cut into 1/2-inch pieces
3 cloves garlic, minced
2 bay leaves
1/2 tsp. dried dill
1/2 tsp. dried thyme
1/4 cup chopped fresh parsley
1 tsp. light brown sugar
1 1/2 tsp. paprika
1 cup uncooked long-grain brown rice
1 1/2 cup diced tomatoes
1/2 cup toasted pine nuts

1
Preheat oven to 350F.
2
Grease a 11/2 -quart baking dish.
3
In large skillet, heat oil over medium-high heat.
4
Add vegetables, garlic, bay leaves, dill, thyme and parsley.
5
Cook, stirring often, until vegetables begin to soften, about 10 minutes.
6
Add brown sugar, paprika and rice, and stir 1 minute.
7
Add tomatoes and 1 cup water.
8
Bring mixture to a simmer.
9
Season with salt and pepper to taste.
10
Transfer mixture to prepared baking dish.
11
Cover, and bake until rice is tender, about 11/2 hours.
12
Sprinkle with pine nuts, and serve warm.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Rice Casserole with Pine Nuts

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