Rice Casserole with Pine Nuts and Tomatoes

This comforting Rice Casserole with Pine Nuts and Tomatoes is the ultimate weeknight comfort food with a healthy twist. Using long-grain brown rice, this dish cooks slowly in the oven, absorbing the rich flavors of sautéed onions, bell peppers, carrots, and celery. The addition of currants or raisins provides a subtle sweetness that balances the earthy paprika and garlic, while toasted pine nuts add a luxurious crunch on top. It is naturally vegan and vegetarian, making it a perfect option for diverse dietary needs without sacrificing flavor.

Cooking Method: Baking, Stewing

Cuisine: Mediterranean

Courses: Main Courses

Difficulty: Advanced

Servings: 6

Calories: 250

Dietary: Vegan, Vegetarian

Description

This comforting Rice Casserole with Pine Nuts and Tomatoes is the ultimate weeknight comfort food with a healthy twist. Using long-grain brown rice, this dish cooks slowly in the oven, absorbing the rich flavors of sautéed onions, bell peppers, carrots, and celery. The addition of currants or raisins provides a subtle sweetness that balances the earthy paprika and garlic, while toasted pine nuts add a luxurious crunch on top. It is naturally vegan and vegetarian, making it a perfect option for diverse dietary needs without sacrificing flavor.

Directions

1
Preheat oven to 350 degrees F (175 degrees C).
2
Lightly oil an 8- by 10-inch baking dish with olive oil and set aside.
3
Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
4
Add chopped onion, bell pepper squares, chopped carrot, celery pieces, and minced garlic.
5
Sauté vegetables for 6 minutes until they begin to soften.
6
Add 2 tablespoons of the chopped parsley, brown sugar, paprika, salt, bay leaves, and brown rice to the skillet.
7
Cook and stir for 1 minute to coat the rice with the spices and oil.
8
Stir in sliced tomatoes, water, and currants or raisins.
9
Bring the mixture to a simmer.
10
Transfer the entire mixture from the skillet into the prepared baking dish.
11
Cover the baking dish tightly with foil.
12
Bake in the preheated oven for 1 1/2 hours, or until the rice is tender and liquid is absorbed.
13
Remove from oven and let stand for 5 minutes.
14
Discard bay leaves.
15
Toss the casserole gently with toasted pine nuts (or almonds) and the remaining 2 tablespoons of parsley.
16
Serve warm, garnished with lemon wedges.

Nutrition Facts

Servings 6 servings

Amount Per Serving
Calories 250kcal

% Daily Value *
Total Fat 10g16%
Saturated Fat 1.5g8%
Sodium 500mg21%
Total Carbohydrate 40g14%
Dietary Fiber 5g20%
Sugars 8g
Protein 5g10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/rice-casserole-w-pine-nuts-tomatoes-2/