Rice Casserole w/Pine Nuts, Tomatoes

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