Ingredients
1 1/2 cups water, divided
1 teaspoon Dr. Fuhrman’s VegiZest
1 medium onion, chopped
1 green bell pepper, diced
1 large carrot, peeled and diced
3 celery stalks, diced
3 garlic cloves, minced or pressed
2 bay leaves
1/4 teaspoon thyme
1 teaspoon dill seed
1/4 cup fresh parsley, chopped
1 1/2 teaspoons paprika
1 cup long grain brown rice
1 15-ounce can unsalted diced tomatoes, undrained
1/4 cup raisins
Preparation
Preheat oven to 350 degrees. Spray a 2 quart casserole dish with cooking spray. Heat 1/4 C. water in large pot and add VegiZest. Saute vegetables, garlic, bay leaves, thyme, dill, and parsley over medium high heat for about 5 minutes. Add paprika and rice and cook another minute. Then add tomatoes, remaining water, and raisins. Bring to a simmer. Transfer to a baking dish, cover tightly, and bake until rice is tender, about 1 & 1/2 hours. Check after 1 hour - if all water is absorbed, but rice is not yet tender, add another 1/4 C. water and continue baking. Serve hot. 6 servings as a side dish.
