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