Warm Up with Indian Vegetables

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Eggplant, peppers and zucchini are main features in our Health-e-Recipe for Indian Rice and Vegetable Casserole. Seasoned with rich and earthy Indian seasonings like ginger, turmeric, coriander, cumin and cinnamon, these vegetables blend beautifully with onion, raisins and almonds. For protein, we’ve added some green soybeans, known as edamame, usually available frozen. They are rich in cancer-fighting phytochemicals.

A kind of Indian ratatouille, this casserole is a little bit sweet and truly filling. If you’ve never tried brown basmati rice, it’s the perfect whole-grain accompaniment to any Indian dish. In general, brown rice’s virtues are higher fiber content that adds protection against colon cancer, as well as its nutty texture and chewy taste. Cook it in vegetable or chicken broth (look for the reduced-sodium, fat-free versions) instead of water to enhance its taste even more.

For more delicious autumn recipes, visit the AICR Test Kitchen. Click here to subscribe to our weekly Health-e-Recipes.


    Author: Cathy Wolz

    Catherine Wolz is a writer, editor, and publications consultant for AICR.

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