Indian-Style Vegetable Casserole

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1
can (13.5 oz) unsweetened coconut milk (not cream of coconut)
3/4
cup water
1 1/2
teaspoons salt
1
cup uncooked basmati rice
1
bag (1 lb) frozen sliced carrots, thawed, drained (about 4 cups)
1
bag (1 lb) frozen cauliflower florets, thawed, drained (about 5 cups)
1
can (15.8 oz) black-eyed peas, drained, rinsed
1
serrano chile, seeded, finely chopped
2
tablespoons olive oil
1 1/2
teaspoons garam masala
Chopped fresh cilantro, if desired
Lime wedges, if desired

Directions

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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