East Indian Vegetable Casserole |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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 Ingredients:
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 |
Directions:
1. 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.
2. 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.
3. 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. Yield: 4-6 servings.
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