East Indian Vegetable Casserole Recipe

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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
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4-6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4-6 servings


  • 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

Nutritional Facts

1-1/2 cup: 301 calories, 11g fat (4g saturated fat), 10mg cholesterol, 435mg sodium, 47g carbohydrate (16g sugars, 4g fiber), 7g protein.


  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.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as East Indian Vegetable Casserole in Casserole Cookbook 2001, p308

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