Rice Casserole with Pine Nuts and Tomatoes

A hearty, aromatic one-pot meal combining fluffy brown rice with sweet tomatoes and crunchy toasted nuts. This Mediterranean-inspired casserole features long-grain brown rice simmered with fresh bell peppers, onions, carrots, and celery for a robust vegetable base. Bright acidity from sliced tomatoes and a touch of sweetness from currants or raisins balance the earthy paprika and savory herbs. Finished with toasted pine nuts and fresh parsley, it offers a delightful mix of textures: tender rice, crisp-tender vegetables, and crunchy nuts.

Cooking Method: Baking, Stewing

Cuisine: Mediterranean

Courses: Main Courses

Difficulty: Intermediate

Servings: 6

Calories: 310

Dietary: Gluten-free, Vegan, Vegetarian

Description

A hearty, aromatic one-pot meal combining fluffy brown rice with sweet tomatoes and crunchy toasted nuts. This Mediterranean-inspired casserole features long-grain brown rice simmered with fresh bell peppers, onions, carrots, and celery for a robust vegetable base. Bright acidity from sliced tomatoes and a touch of sweetness from currants or raisins balance the earthy paprika and savory herbs. Finished with toasted pine nuts and fresh parsley, it offers a delightful mix of textures: tender rice, crisp-tender vegetables, and crunchy nuts.

Ingredients

1 tablespoon Olive oil
1 medium Onion, chopped
1 large 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 clove Garlic, minced
2 bay leaves Bay leaves
1/4 teaspoon Brown sugar
1 1/2 teaspoons Paprika
1 teaspoon Salt
1 cup Long-grain brown rice
1 1/2 cups Tomatoes, sliced
1 cup Water
1/4 cup Currants or raisins
1/2 cup Pine nuts or almonds, toasted
1 bunch Fresh parsley, chopped (divided use)
1 lemon Lemon, cut into wedges for garnish

Directions

1
Preheat oven to 350°F (175°C). Lightly oil an 8- by 10-inch baking dish.
2
Heat olive oil in a large skillet over medium-high heat.
3
Add chopped onion, bell pepper, carrot, celery, garlic, bay leaves, and half of the chopped parsley. Sauté for 6 minutes until vegetables begin to soften.
4
Stir in brown sugar, paprika, salt, and brown rice. Cook for 1 minute, stirring to coat the rice with spices.
5
Add sliced tomatoes, water, and currants or raisins. Bring the mixture to a simmer.
6
Transfer the contents of the skillet to the prepared baking dish. Cover tightly with foil.
7
Bake for 1 1/2 hours, or until the rice is tender and liquid is absorbed.
8
Remove from oven and discard bay leaves.
9
Toss the casserole with toasted pine nuts (or almonds) and the remaining chopped parsley.
10
Serve warm, garnished with lemon wedges.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 310kcal

% Daily Value *
Total Fat 11g17%
Saturated Fat 1.5g8%
Sodium 450mg19%
Total Carbohydrate 45g15%
Dietary Fiber 6g24%
Sugars 8g
Protein 7g15%

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

Note

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of water to restore moisture.

Substitutions: You can substitute pine nuts with slivered almonds, walnuts, or pecans if desired. For a gluten-free option, ensure all spices are certified gluten-free.

Tip: Toasting the nuts beforehand enhances their flavor and crunch. Spread them on a dry skillet over medium heat for 2-3 minutes until fragrant.

Variation: Add 1/2 teaspoon of ground cumin or cinnamon for a warmer spice profile.

Keywords: rice casserole, pine nuts, tomatoes, mediterranean, vegan, vegetarian, brown rice, one pot meal, healthy dinner, gluten free, plant based, comfort food, weeknight dinner, toasted nuts, herbs and spices, family friendly, easy recipe, oven baked, side dish

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