Title: East Indian Vegetable Casserole
Categories: Casserole Vegetarian
Yield: 6 Servings

2	tb	Butter or margarine
3/4	c	Onion,chopped
1	c	Rice,long-grain,uncooked
1	c	Green pepper,coarse chopped
3/4	c	Celery,diagonally sliced
3/4	c	Carrot,sliced
3/4	c	Raisins,dark,plumped
1/4	ts	Cardamom,ground
1/4	ts	Nutmeg,ground
1/4	ts	Tabasco sauce
2		Bouillon cubes,beef
2	c	Water,boiling
1/2	c	Nuts,chopped dry-roasted
1	pk	Mozzarella cheese,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. From: Michael Orchekowski Date: 29 Jun 94

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