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

• 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

1. Preheat oven to 350u0b0.
2. Lightly oil an 8 x 10-inch baking dish. Heat oil in a large skillet.
3. Add vegetables, garlic, herbs and half the parsley.
4. Saute over medium-high heat for 6 minutes.
5. Add sugar, paprika, salt and rice.
6. Cook 1 minute.
7. Add tomatoes, water and currants or raisins; bring to a simmer.
8. Transfer to baking dish, cover and bake until rice is tender, about 1 1/2 hours.
9. Toss with pine nuts or almonds and remaining parsley.
10. Garnish with lemon wedges.
11. Serve hot.

olive oil, onion, green pepper, carrot, celery, garlic, bay leaves, thyme, dill, parsley, brown sugar, paprika, salt, longgrain brown rice, tomatoes, water, currants, nuts, lemon wedges

Taken from www.cookbooks.com/Recipe-Details.aspx?id=843623 (may not work)