| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Vegetarian, Vegan, Casserole, Main dish |
6 |
Servings |
INGREDIENTS
| 1 |
tb |
Olive oil |
| 1 |
md |
Onion; chopped |
| 1 |
|
Green bell pepper; cut in 1/2" squares |
| 1 |
lg |
Carrot; quartered length- wise and chopped |
| 3 |
sm |
Celery ribs;cut in 1/2-inch pieces |
| 3 |
|
Garlic cloves; minced |
| 2 |
|
Bay leaves |
| 1/4 |
ts |
Brown sugar |
| 1 1/2 |
ts |
Paprika |
| 1 |
ts |
Salt |
| 1 |
c |
Long-grain brown rice |
| 1 1/2 |
c |
Tomatoes;sliced |
| 1 |
c |
;water |
| 1/4 |
c |
Currants or raisins |
| 1/2 |
c |
Pine nuts or almonds;toasted |
|
|
Lemon wedges |
INSTRUCTIONS
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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