Rice Casserole with Pine Nuts

Description
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Ingredients

 * 1 medium onion, chopped
 * 1 green bell pepper, cut into 1/2-inch squares
 * 1 large carrot, quartered lengthwise and chopped
 * 3 small ribs of celery, cut into 1/2-inch pieces
 * 3 cloves garlic, minced
 * 2 bay leaves
 * 1/4 tsp. thyme
 * 1 tsp. dill weed
 * 1/2 cup chopped fresh parsley
 * 1 tsp. brown sugar
 * 1 1/2 tsp. paprika
 * 1 tsp. salt
 * 1 cup long-grain brown rice
 * 1 1/2 cups diced tomatoes
 * 1 cup water
 * 1/4 cup currants or raisins
 * 1/2 cup toasted pine nuts or slivered almonds
 * 1 Tbs. olive oil

Directions
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.