East Indian Vegetable Casserole

Name: East Indian Vegetable Casserole
Prep time: 30 min
Total time: 30 min
Yield: 4-6 servings.
Cuisine: Asian Recipes, Asian Side Dishes, Asian Vegetarian Recipes
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

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

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 tender, stirring twice. Sprinkle with peanuts. Let stand for 3 minutes before serving.