East indian vegetable casserole
Yield: 6 Servings
Ingredients:
- 2 tb Butter or margarine
- 1 c Rice long-grain uncooked
- 3/4 c Celery diagonally sliced
- 3/4 c Raisins dark plumped
- 1/4 ts Nutmeg ground
- 2 Bouillon cubes beef
- 1/2 c Nuts chopped dry-roasted
- 3/4 c Onion chopped
- 1 c Green pepper coarse chopped
- 3/4 c Carrot sliced
- 1/4 ts Cardamom ground
- 1/4 ts Tabasco sauce
- 2 c Water boiling
- 1 pk Mozzarella cheese
Instructions:
slice(8oz) 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.
