Estimated Nutrition (whole recipe, rough)
Counts 18 of 19 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 18 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Pine | 1 oz (28g) | 191 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Grape | 1/2 cup (76g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Walnut | 1 walnut half (4g) | 26 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Almond | 1 almond (1.2g) | 7 |
| Celery | 1 stalk (40g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- 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.