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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 6 |
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Directions: 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.
Per serving: 479 cal; 9 gprot; 12 g fat; 83 g carb; 0 chol; 592 mg sod; 7
g fiber; vegan
Vegetarian Times, Nov 93/MM by DEEANNE
Ingredients:
1 Tablespoon(s) Large sweet peppers, *
1 medium Onion; chopped
1 Green bell pepper; cut in 1/2" squares
1 large Carrot; quartered length- wise and chopped
3 small Celery ribs;cut in 1/2-inch pieces
3 Garlic cloves; minced
2 Chile; sliced
1/4 Teaspoon(s) Tea leaves from 2 earl Grey tea bags, removed from packets
1 1/2 Teaspoon(s) Garlic; Cloves, Minced
1 Teaspoon(s) Crushed peanuts
1 Cup(s) Long-grain brown rice
1 1/2 Cup(s) Tomatoes;sliced
1 Cup(s) Lean ground turkey
1/4 Cup(s) Currants or raisins
1/2 Cup(s) Pine nuts or almonds;toasted |
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