East Indian Vegetable Casserole Recipe

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East Indian Vegetable Casserole
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Ingredients:

Directions:

  1. 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.
  2. 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.
  3. 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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 462.93 Kcal (1938 kJ)
Calories from fat 146.68 Kcal
% Daily Value*
Total Fat 16.3g 25%
Cholesterol 15.27mg 5%
Sodium 390.04mg 16%
Potassium 766.36mg 16%
Total Carbs 72.71g 24%
Sugars 3.92g 16%
Dietary Fiber 7.98g 32%
Protein 11.1g 22%
Vitamin C 30.2mg 50%
Vitamin A 0.3mg 10%
Iron 2.1mg 12%
Calcium 64.7mg 6%
Amount Per 100 g
Calories 142 Kcal (595 kJ)
Calories from fat 44.99 Kcal
% Daily Value*
Total Fat 5g 25%
Cholesterol 4.68mg 5%
Sodium 119.64mg 16%
Potassium 235.08mg 16%
Total Carbs 22.3g 24%
Sugars 1.2g 16%
Dietary Fiber 2.45g 32%
Protein 3.4g 22%
Vitamin C 9.3mg 50%
Vitamin A 0.1mg 10%
Iron 0.6mg 12%
Calcium 19.9mg 6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 9.8
    Points
  • 12
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol

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