East indian vegetable casserole

Yield: 6 servings

Measure 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)

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

Similar recipes