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East Indian Vegetable Casserole

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      Title: EAST INDIAN VEGETABLE CASSEROLE
 Categories: Casseroles, Vegetarian
      Yield: 6 Servings
 
      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,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.
 
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