1 tbsp Olive oil
1 medium Onion, chopped
1 Green bell pepper, cut in 1/2" squares
1 large Carrot, quartered length- wise and chopped
3 small Celery ribs, cut in 1/2-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
|
|
Preheat oven to 350 degrees.Lightly oil an 8- by 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
|
|
