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  Recipe Home » Cassoroles » East Indian Vegetable Casserole
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  East Indian Vegetable Casserole
  Category: Cassoroles
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 278
Ingredients:
2 tbsp Butter or margarine
1 cup Rice,long-grain,uncooked
3/4 cup Celery,diagonally sliced
3/4 cup Raisins,dark,plumped
1/4 tsp Nutmeg,ground
2 Bouillon cubes,beef
1/2 cup Nuts,chopped dry-roasted
3/4 cup Onion,chopped
1 cup Green pepper,coarse chopped
3/4 cup Carrot,sliced
1/4 tsp Cardamom,ground
1/4 tsp Tabasco sauce
2 cup Water,boiling
1 package Mozzarella cheese,slice(8oz)
Instructions:
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.
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