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