Rice Casserole With Pine Nuts

• 1 medium onion, chopped
• 1 green bell pepper, cut into 1/2-inch squares
• 1 large carrot, quartered lengthwise and chopped
• 3 small celery ribs, cut into 1/2-inch pieces
• 3 garlic cloves, minced
• 2 bay leaves
• 14 teaspoon thyme
• 1 teaspoon dill weed
• 12 cup fresh parsley, chopped
• 1 teaspoon brown sugar
• 1 12 teaspoons paprika
• 1 teaspoon salt
• 1 cup long grain brown rice
• 1 12 cups diced tomatoes
• 1 cup water
• 14 cup currants or 14 cup raisins
• 12 cup toasted pine nuts or 12 cup slivered almonds
• 1 tablespoon olive oil

1. Preheat oven to 350F Lightly grease an 8 x10-inch baking dish.
2. In large skillet, heat oil over medium-high heat.
3. Add vegetables, garlic, bay leaves, thyme, dill weed and 1/4 cup parsley, and cook, stirring often, 6 minutes.
4. Add sugar, paprika, salt and rice.
5. Cook, stirring, 1 minute.
6. Add tomatoes, water and currants or raisins; bring to a simmer.
7. Transfer to prepared baking dish; cover and bake until rice is tender, about 1 1/2 hours.
8. Toss with pine nuts or almonds and remaining parsley.
9. Serve warm.

onion, green bell pepper, carrot, celery, garlic, bay leaves, thyme, dill weed, fresh parsley, brown sugar, paprika, salt, long grain brown rice, tomatoes, water, currants, nuts, olive oil

Taken from www.food.com/recipe/rice-casserole-with-pine-nuts-306891 (may not work)