Rice Casserole with Pine Nuts

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Preheat oven to 350 °F. 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.

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