Rice Casserole with Pine Nuts

To vary flavors and textures, experiment with different kinds of rice, such as fragrant jasmine or basmati.

Author:Inspired by Vegetarian Times, 2002.02
Yield:6 Servings
Prep time: 00:15
Cook time: 01:30
Category:Main Courses


1 tbsp. olive oil
1 medium onion, chopped
1 medium green bell pepper, cut into 1/2" pieces
1 large carrot, quartered lengthwise and chopped
3 stalks fresh celery, cut into 1/2" pieces
3 cloves garlic, minced
bay leaves
1/2 tsp. dried dill
1/2 tsp. dried thyme
1/4 cups fresh parsley, chopped
1 tsp. light brown sugar
11/2 tsp. paprika
1 cups long-grain brown rice
1 1/2 cups diced tomatoes
1/2 cups pine nuts, toasted


  1. Preheat oven to 350 °F (165 °C). Grease a 1 1/2 qt. baking dish.
  2. 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.
  3. 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.
  4. 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.


Nutrition Facts

6 Servings per recipe

Serving size 1 serving

Amount per serving
% Daily Value*
Total Fat 9g14%
Saturated Fat 1g5%
Trans Fat
Sodium 33mg1%
Total Carbohydrate 34g11%
Dietary Fiber 4g16%
Total Sugars
Includes Added Sugars
Protein 7g

The % Daily Value (DV) tells you how much a nutrition in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.