East Indian Vegetable Casserole Recipes
INDIAN-STYLE VEGETABLE CASSEROLE
Add something flavorful to your family's Indian dinner with this meatless casserole that features rice and vegetables.
Provided by Pillsbury Kitchens
Categories Entree
Time 1h5m
Yield 8
Number Of Ingredients 12
Steps:
- Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
- In 2-quart saucepan, stir 1 cup of the coconut milk, the water, 1/2 teaspoon of the salt and the rice. Heat to boiling over high heat. Stir; reduce heat to low. Cover; simmer 15 minutes or until liquid is absorbed. Remove from heat; fluff rice with fork.
- In large bowl, stir carrots, cauliflower, peas, chile, oil, remaining 1 teaspoon salt and the garam masala. Stir in cooked rice and remaining coconut milk until well blended. Spoon into baking dish.
- Cover; bake 40 minutes or until thoroughly heated. Garnish with cilantro; squeeze lime juice over top.
Nutrition Facts : Calories 300, Carbohydrate 37 g, Cholesterol 0 mg, Fat 2 1/2, Fiber 6 g, Protein 6 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 590 mg, Sugar 5 g, TransFat 0 g
EAST INDIAN VEGETABLE CASSEROLE
My husband requests this a lot because he likes ethnic food. My son loves the raisins and peanuts. To save time, I chop up the vegetables the night before.-Cheryl Gross, Elgin, Illinois
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4-6 servings.
Number Of Ingredients 12
Steps:
- 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., 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.
Nutrition Facts :
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