East indian vegetable casserole
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Butter or margarine |
| ¾ | cup | Onion,chopped |
| 1 | cup | Rice,long-grain,uncooked |
| 1 | cup | Green pepper,coarse chopped |
| ¾ | cup | Celery,diagonally sliced |
| ¾ | cup | Carrot,sliced |
| ¾ | cup | Raisins,dark,plumped |
| ¼ | teaspoon | Cardamom,ground |
| ¼ | teaspoon | Nutmeg,ground |
| ¼ | teaspoon | Tabasco sauce |
| 2 | Bouillon cubes,beef | |
| 2 | cups | Water,boiling |
| ½ | cup | Nuts,chopped dry-roasted |
| 1 | pack | Mozzarella cheese,slice(8oz) |
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.
Submitted By MICHAEL ORCHEKOWSKI On 10-10-94