Rice Casserole with Pine Nuts

Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the chopped onion, green bell pepper, carrot, and celery, stirring occasionally until the vegetables soften and the onion becomes translucent, about 8-10 minutes.

Add the minced garlic to the pot and cook for 1-2 minutes, stirring constantly, until fragrant.

Stir in the brown rice, coating it evenly with the oil and vegetable mixture. Toast the rice for 2-3 minutes, stirring frequently, until it becomes lightly golden.

Add the bay leaves, thyme, dill weed, paprika, brown sugar, and salt to the pot, stirring to combine all spices and seasonings evenly.

Pour in the diced tomatoes (with their juices) and water, stirring well. Bring the mixture to a boil, then reduce heat to low, cover tightly, and simmer for 35-40 minutes until the rice is tender and the liquid is absorbed.

Remove the pot from heat and let it stand, covered, for 5 minutes to allow the rice to finish steaming.

Remove and discard the bay leaves from the casserole.

Fold in the chopped fresh parsley, currants or raisins, and toasted pine nuts gently, distributing them evenly throughout the rice.

Adjust seasoning with additional salt or spices as needed, and serve the casserole warm.