Recipe - Rice Casserole Wpine Nuts Tomatoes

1 tablespoon Olive oil
1 md Onion; chopped
1 Green bell pepper; cut in
1/2" squares
1 lg Carrot; quartered length
wise and chopped
3 small Celery ribs;cut in 1/2inch
pieces
3 Garlic cloves; minced
2 Bay leaves
One fourth teaspoon Brown sugar
1 One half teaspoon Paprika
1 teaspoon Salt
1 cup Longgrain brown rice
1 One half cup Tomatoes; cut or sliced up
1 cup ;water
One fourth cup Currants or raisins
One half cup Pine nuts or almonds;toasted
Lemon wedges

Preheat oven to 350 degrees.Lightly oil an 8 by 10inch baking dish.

Heat oil in a large skillet. Add vegetables, garlic,herbs, and 2/4 cup
parsley. Saute over mediumhigh 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini