Rice Casserole W/pine Nuts, Tomatoes

Ingredients

1 tb olive oil
1 onion
1 green bell pepper
1/2 squares
1 carrot
3 celery ribs
3 garlic
2 bay leaves
1/4 ts brown sugar
1 1/2 ts paprika
1 ts salt
1 c long brown rice
1 1/2 c tomatoes
1/4 c currants
1/2 c pine nuts

Instructions

Lemon wedges Preheat oven to 350 degrees.Lightly oil an 8by 10-inch baking dish. Heat oil in a large skillet. Add vegetables, garlic,herbs, and 2/4 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 1/2 hours. Toss with pine nuts or almonds and remaining parsley. Garnish with lemon wedges. Serves 4 to 6. 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