Rice Casserole W/pine Nuts, Tomatoes

Ingredients

16 ml olive oil
1 onion
1 green bell pepper
1/2 squares
1 carrot
3 celery ribs
3 garlic
2 bay leaves
1 gr brown sugar
3 gr paprika
3 gr salt
120 gr long brown rice
230 gr tomatoes
40 gr currants
60 gr pine nuts

Instructions

Lemon wedges Preheat oven to 350 degrees.Lightly oil an 8by 25 cm baking dish. Heat oil in a large skillet. Add vegetables, garlic,herbs, and half 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 1.5 hours. Toss with pine nuts or almonds and remaining parsley. Garnish with lemon wedges. Serves 4 to 6. Per serving: 479 cal; 9 gprot; dozen g fat; 83 g carb; 0 chol; 592 mg sod; 7 g fiber; vegan Vegetarian Times, Nov 93/MM by DEEANNE