1 tb Olive oil
1 md Onion; chopped
1 Green bell pepper; cut in
-1/2″ squares 1 lg Carrot; quartered length-
-wise and chopped 3 sm Celery ribs;cut in 1/2-inch
-pieces 3 Garlic cloves; minced
2 Bay leaves
1/4 ts Brown sugar
1 1/2 ts Paprika
1 ts Salt
1 c Long-grain brown rice
1 1/2 c Tomatoes;sliced
1 c ;water
1/4 c Currants or raisins
1/2 c Pine nuts or almonds;toasted
Lemon wedges 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