East Indian Vegetable Casserole

Name: East Indian Vegetable Casserole
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Indian, Asian
Ingredients: 2 Tbsps butter; 96 grams thinly sliced carrots; 76 grams thinly sliced celery; 75 grams chopped dry roasted peanuts; 1 medium green pepper, chopped; 1 teaspoons ground cardamom; 1 teaspoons ground nutmeg; 185 grams uncooked long grain rice; 120 grams chopped onion; 1 teaspoons hot pepper sauce; 109 grams raisins; 470 milliliters beef broth or vegetable broth

The recipe East Indian Vegetable Casserole is ready in around 30 minutes and is definitely a tremendous gluten free and lacto ovo vegetarian option for lovers of Indian food. One portion of this dish contains about 6g of protein, 10g of fat, and a total of 299 calories. This recipe covers 12% of your daily requirements of vitamins and minerals. This recipe serves 6. This recipe from Taste of Home requires butter, bell pepper, ground nutmeg, and pepper sauce. It works well as a very reasonably priced hor d'oeuvre for Autumn.

Instructions

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.

Ingredients you will need

Green Pepper

Hot Sauce

Cardamom

Carrot

Butter

Celery

Nutmeg

Onion

Rice

Equipment you will use

Microwave

Bowl

Place broth in a 2-qt. microwave-safe bowl. Cover and microwave on high for 3-4 minutes or until boiling.

Ingredients you will need

Broth

Equipment you will use

Microwave

Bowl

Add raisins; let stand for 1 minute. Stir into rice mixture.

Ingredients you will need

Raisins

Rice

Cover and microwave on high for 11-14 minutes or until rice is tender, stirring twice.

Ingredients you will need

Rice

Equipment you will use

Microwave

Sprinkle with peanuts.

Ingredients you will need

Peanuts

Let stand for 3 minutes before serving.

Equipment

Microwave

Bowl

Ingredients

Servings:

2Tbsps

butter 96grams

thinly sliced carrots 76grams

thinly sliced celery 75grams

chopped dry roasted peanuts 1medium

green pepper, chopped 1teaspoons

ground cardamom 1teaspoons

ground nutmeg 185grams

uncooked long grain rice 120grams

chopped onion 1teaspoons

hot pepper sauce 109grams

raisins 470milliliters

beef broth or vegetable broth

Recommended wine: Riesling, Gruener Veltliner, Sparkling Rose

Riesling, Gruener Veltliner, and Sparkling rosé are my top picks for Indian. The best wine for Indian food will depending on the dish, of course, but these picks can be served chilled and have some sweetness to complement the spiciness and complex flavors of a wide variety of traditional dishes. The Blanchard Perez Cava Brut with a 4.7 out of 5 star rating seems like a good match. It costs about 18 dollars per bottle.

Blanchard Perez Cava Brut

Blanchard Perez Brut is straw yellow with green highlights in appearance. The nose is fresh and expressive with primary aromas of green apple and pear along with dried nuts and fresh baked bread notes. On the palate notes of ripe fruit with expressive citrus character are accompanied by a hint of Mediterranean herbs. Balanced acidity, weight and texture result in a long and lively finish.This sparkling wine has the perfect balance of dryness, bubbles and fruit to enrich any dining experience. It is a is a fantastic choice to serve alongside veggies, shrimp and shellfish, or delicious by itself!Blend: 33% Macabeo, 33% Xarel-lo, 34% Parellada