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Rice casserole w/pine nuts, tomatoes
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| Artist: |
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| Categories: |
Casseroles, Cereals, Entrees, Tomatoes, Vegetables, Vegetarian |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 1
| tbsp | Olive oil | | 1
| med | Onion, chopped | | 1
| | Green bell pepper, cut in | | | -? squares | | 1
| large | Carrot, quartered length- | | | -wise and chopped | | 3
| small | Celery ribs, cut in ?inch | | | -pieces | | 3
| | Garlic cloves, minced | | 2
| | Bay leaves | | 1/4
| tsp | Brown sugar | | 1 1/2
| tsp | Paprika | | 1
| tsp | Salt | | 1
| cup | Long-grain brown rice | | 1 1/2
| cup | Tomatoes, sliced | | 1
| cup | Water | | 1/4
| cup | Currants or raisins | | 1/2
| cup | Pine nuts or almonds, toasted | | | Lemon wedges |
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Procedures:
| 1 | Preheat oven to 350 degrees.lightly oil an 8- by 10-inch baking dish. | | 2 | Heat oil in a large skillet. | | 3 | Add vegetables, garlic,herbs, and 2/4 cup parsley. | | 4 | Saute over medium-high heat for 6 minutes. | | 5 | Add sugar, paprika, salt and rice. | | 6 | Cook 1 minute. | | 7 | Add tomatoes, water and currants or raisins. | | 8 | Bring to a simmer. | | 9 | Transfer to baking dish, cover and bake until rice is tender, about 1 ?hours. | | 10 | Toss with pine nuts or almonds and remaining parsley. | | 11 | Garnish with lemon wedges. | | 12 | Serves 4 to Per serving: 479 cal; 9 gprot; 12 g fat; 83 g carb; 0 chol; 592 mg sod; 7 g fiber; vegan vegetarian times, nov 93/mm by deeanne |
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