Rice Casserole

• 1 1/2 cups water, divided
• 1 teaspoon Dr. Fuhrman's VegiZest
• 1 medium onion, chopped
• 1 green bell pepper, diced
• 1 large carrot, peeled and diced
• 3 celery stalks, diced
• 3 garlic cloves, minced or pressed
• 2 bay leaves
• 1/4 teaspoon thyme
• 1 teaspoon dill seed
• 1/4 cup fresh parsley, chopped
• 1 1/2 teaspoons paprika
• 1 cup long grain brown rice
• 1 15-ounce can unsalted diced tomatoes, undrained
• 1/4 cup raisins

1. Preheat oven to 350 degrees. Spray a 2 quart casserole dish with cooking spray. Heat 1/4 C. water in large pot and add VegiZest. Saute vegetables, garlic, bay leaves, thyme, dill, and parsley over medium high heat for about 5 minutes. Add paprika and rice and cook another minute. Then add tomatoes, remaining water, and raisins. Bring to a simmer. Transfer to a baking dish, cover tightly, and bake until rice is tender, about 1 & 1/2 hours. Check after 1 hour - if all water is absorbed, but rice is not yet tender, add another 1/4 C. water and continue baking. Serve hot. 6 servings as a side dish.

water, dr, onion, green bell pepper, carrot, celery stalks, garlic, bay leaves, thyme, dill, fresh parsley, paprika, long grain brown rice, tomatoes, raisins

Taken from www.epicurious.com/recipes/member/views/rice-casserole-50169247 (may not work)