East Indian Vegetable Casserole Ingredients
2 tbsp butter or margarine
1 cup rice,long-grain,uncooked
3/4 cup celery,diagonally sliced
3/4 cup raisins,dark,plumped
1/4 tsp nutmeg,ground
2 bouillon cubes,beef
1/2 cup nuts,chopped dry-roasted
3/4 cup onion,chopped
1 cup green pepper,coarse chopped
3/4 cup carrot,sliced
1/4 tsp cardamom,ground
1/4 tsp tabasco sauce
2 cup water,boiling
1 package mozzarella cheese,slice(8oz)
East Indian Vegetable Casserole Directions
1. Melt butter in a large saucepan; sauce onion until transparent.
2. Add rice; mix well.
3. Stir in green pepper, celery, carrot, raisins, cardamom, nutmeg and
Tabasco sauce.
4. Dissolve bouillon cubes in boiling water; add to rice mixture.
5. Spoon mixture into a 2-quart casserole; cover tightly.
6. Bake in preheated 350'F. oven 30 minutes, or until all liquid is
absorbed and vegetables are tender.
7. Remove from oven; sprinkle with nuts and arrange cheese slices over
top.
8. Place under broiler 3 minutes, or until cheese melts.
NOTE: To plump raisins, drop into boiling water; let stand 5 minutes,
then drain.
Serves: 6
We hope you like this East Indian Vegetable Casserole Recipe
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