Recipe for Rice Casserole with Pine Nuts, Tomatoes 
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Yield:
6 Servings
Ingredients:
Amount Ingredient
1 tbl Olive oil
1 med Onion, chopped
1 x Green bell pepper, cut in 1/2" squares
1 lrg Carrot, quartered length- wise and chopped
3 sm Celery ribs,cut in 1/2-inch pieces
3 x Garlic cloves, minced
2 x Bay leaves
1/4 tsp Brown sugar
1/2 tsp Paprika
1 tsp Salt
1 cup Long-grain brown rice
1/2 cup Tomatoes,sliced
1 cup ,water
1/4 cup Currants or raisins
1/2 cup Pine nuts or almonds,toasted
Instructions:
Instructions: Preheat oven to 350 degrees.Lightly oil an 8- by 10-inch baking dish.

Heat oil in a large skillet. Add vegetables, garlic,herbs, and 2/4 cup 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.

Serves 4 to 6.

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