EAST INDIAN VEGETABLE CASSEROLE

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East Indian Vegetable Casserole image

My husband requests this a lot because he likes ethnic food. My son loves the raisins and peanuts. To save time, I chop up the vegetables the night before.-Cheryl Gross, Elgin, Illinois

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 4-6 servings.

Number Of Ingredients 12

1 medium green pepper, chopped
3/4 cup chopped onion
2 tablespoons butter
1 cup uncooked long grain rice
3/4 cup thinly sliced carrots
3/4 cup thinly sliced celery
1/2 to 3/4 teaspoon hot pepper sauce
1/2 teaspoon ground cardamom
1/2 teaspoon ground nutmeg
2 cups beef broth or vegetable broth
3/4 cup raisins
1/2 cup chopped dry roasted peanuts

Steps:

  • Place the green pepper, onion and butter in a 2-qt. microwave-safe bowl. Cover and microwave on high for 3 minutes, stirring once. Stir in the rice, carrots, celery, pepper sauce, cardamom and nutmeg; set aside., Place broth in a 2-qt. microwave-safe bowl. Cover and microwave on high for 3-4 minutes or until boiling. Add raisins; let stand for 1 minute. Stir into rice mixture., Cover and microwave on high for 11-14 minutes or until rice is tender, stirring twice. Sprinkle with peanuts. Let stand for 3 minutes before serving.

Nutrition Facts :

*** Explore more East Indian Vegetable Casserole Recipes »

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