BROWN RICE AND PINE NUT CASSEROLE
Delicious side dish that is easy to prep in advance of the dinner rush because it bakes over an hour and can be kept on warm until the rest of your meal is ready to serve. Note for ZWT #7 that rice and pine nuts are a typical part of Brazilian cuisine.
Provided by CaliforniaJan
Categories < 4 Hours
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Saute the pine nuts in a medium-sized skillet with 2 tablespoons butter over moderate heat until browned, approximately 5 minutes, stirring occasionally.
- To the same skillet add and melt the remaining butter. Add the rice, bulgur, and onion. Brown for about 10 minutes, stirring frequently. Spoon this mixture into a 2-quart casserole. Add 3/4 cup parsley, chives, salt, and pepper.
- Bring broth to a boil and stir into rice mixture. Bake uncovered in a preheated 375 oven for 1 hour and 15 minutes. Garnish with the remaining parsley.
RICE CASSEROLE WITH PINE NUTS
Vegetarian Times Issue: February 1, 1999 p.56 For varied flavors and textures, experiment with different kinds of rice, such as white or brown basmati.
Provided by mylittlestar
Categories Brown Rice
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- 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.
Nutrition Facts : Calories 269.9, Fat 11.2, SaturatedFat 1.1, Sodium 552.6, Carbohydrate 39.9, Fiber 4.3, Sugar 9.9, Protein 5.6
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