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|
|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|
|1/2 tsp.||dried dill|
|1/2 tsp.||dried thyme|
|1/4 cups||fresh parsley, chopped|
|1 tsp.||light brown sugar|
|1 cups||long-grain brown rice|
|1 1/2 cups||diced tomatoes|
|1/2 cups||pine nuts, toasted|
- Preheat oven to 350 °F (165 °C). Grease a 1 1/2 qt. 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.
|Amount per serving
|% Daily Value*|
|Total Fat 9g||14%|
|Saturated Fat 1g||5%|
|Total Carbohydrate 34g||11%|
|Dietary Fiber 4g||16%|
|Includes Added Sugars|
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.