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Categories:
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
Viewed: 92 - Published at: 4 years agoIngredients
- 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
Method
- Preheat oven to 350F Lightly grease an 8 x10-inch baking dish.
- In large skillet, heat oil over medium-high heat.
- Add vegetables, garlic, bay leaves, thyme, dill weed and 1/4 cup parsley, and cook, stirring often, 6 minutes.
- Add sugar, paprika, salt and rice.
- Cook, stirring, 1 minute.
- Add tomatoes, water and currants or raisins; bring to a simmer.
- Transfer to prepared baking dish; cover and bake until rice is tender, about 1 1/2 hours.
- Toss with pine nuts or almonds and remaining parsley.
- Serve warm.
