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
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
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