Rice Casserole with Pine Nuts, Tomatoes

This vegetarian rice casserole is packed with vegetables, and every grain of brown rice absorbs the tomato and paprika-laced cooking liquid over a long, slow bake. Pine nuts and currants tossed in at the end add crunch and bursts of sweetness that wake up the whole dish.

The vegetables get a hard sauté first, six minutes over medium-high heat to build some color and concentrate their flavors before everything goes into the oven. Onion, green pepper, carrot, celery, and garlic all go in together with bay leaves and a generous hand of parsley. That upfront sauté is what separates this from a bland baked rice.

Brown rice needs that full 90-minute covered bake. Don’t peek or uncover early. The trapped steam is doing all the work, and letting it escape means unevenly cooked, crunchy rice.

Chef Tips

• Toast the pine nuts in a dry skillet before tossing them in. They go from raw to burnt in seconds, so shake the pan constantly and pull them off heat the moment they’re golden.
• Squeeze lemon over each serving. The acid brightens everything and cuts through the starchy richness of the rice.
• Currants are smaller and less sweet than raisins. Either works, but currants distribute more evenly through the casserole.

Variations

• Saffron rice casserole: Add a pinch of saffron to the water for a golden color and floral aroma.
• With chickpeas: Stir in a can of drained chickpeas when adding the tomatoes for extra protein and body.