East Indian Vegetable Casserole

▪ 1 medium green pepper, chopped

▪ 3/4 cup chopped onion

▪ 2 tablespoons butter or margarine

▪ 1 cup uncooked long grain rice

▪ 3/4 cup thinly sliced carrots

▪ 3/4 cup thinly sliced celery

▪ 1/2 teaspoon ground cardamom

▪ 1/2 teaspoon ground nutmeg

▪ 2 cups beef broth

▪ 3/4 cup raisins

▪ 1/2 cup chopped dry roasted peanuts

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 rice, carrots, celery, 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. Yield: 4-6 servings. Note: This recipe was tested in a 1,100-watt microwave.

*I don’t have cardamom, so I’ve never used it. One time I made it I didn’t have peanuts and sprinkled sunflower seeds on top instead. My microwave is 700 watt, so it took twice as long to cook.