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East Indian Vegetable Casserole

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

4-6 ServingsPrep/Total Time: 30 min.

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

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

2 of 2

East Indian Vegetable Casserole (continued)

Directions (continued)

tender, stirring twice. Sprinkle with peanuts. Let stand for 3
minutes before serving. Yield: 4-6 servings.

Nutrition Facts: 1 serving (1-1/2 cups) equals 301 calories, 11 g fat (4 g saturated fat), 10 mg cholesterol, 435 mg sodium, 47 g carbohydrate, 4 g fiber, 7 g protein.