Rice Casserole With Dill, Pine Nuts And Tomatoes(Makes 4 To 6 Servings) - cooking recipe

Ingredients

1 Tbsp. olive oil
1 medium onion, chopped
1 green pepper, cut in 1/2-inch squares
1 large carrot, quartered lengthwise and chopped
3 small ribs celery, cut in 1/2-inch pieces
3 cloves garlic, minced
2 bay leaves
1/4 tsp. thyme
1 tsp. dill seed
1/2 c. chopped parsley
1 tsp. brown sugar
1 1/2 tsp. paprika
1 tsp. salt
1 c. uncooked long-grain brown rice
1 1/2 c. diced tomatoes
1 c. water
1/4 c. currants or raisins
1/2 c. toasted pine nuts or almonds
lemon wedges

Preparation

Preheat oven to 350\u00b0.
Lightly oil an 8 x 10-inch baking dish. Heat oil in a large skillet.
Add vegetables, garlic, herbs and half the 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.
Serve hot.