RICE W/FRIED BANANAS (SALLYE)

sallye bates

By
@grandedame

This is blatant takeoff of one of Dave Lieberman's recipes. I have changed it to suit our taste. I hope you will try it the next time you're craving a great rice recipe.

You won't regret it.


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Serves:

4-6 servings

Prep:

10 Min

Cook:

30 Min

Method:

Stove Top

Ingredients

5 Tbsp
olive oil
2 medium
green bananas
2 tsp
granulated sugar
1 medium
onion
1 pinch
ground cinnamon
1 pinch
ground allspice
1 c
uncooked wild rice
2 c
stock (vegetable, cicken or fish)

Directions Step-By-Step

1
NOTE: It is important that bananas are green and firm; otherwise they will become soggy
2
Place liquid stock in medium size saucepan over medium high heat. Bring to a boil.

Add rice and a pinch of salt, cover tightly and turn heat to low.

Simmer the rice for 18-20 minutes just until tender and remove from heat. Keep covered and set aside to cool.
3
Slice 2 bananas into 1/2 inch slices and place in a bowl with sugar. Toss gently so that all banana pieces are coated with sugar.
4
Peel onion and finely dice. (Using food processor is easier and quicker). Set aside.
5
Place 2 tablespoons of oil in large heavy skillet over medium high heat.

When oil is shimmering, add the bananas in a single layer to the hot oil.

Cook 1 or 2 minutes on each side until bananas are nice and brown.

Transfer bananas to a plate and set aside.
6
Add the 3 remaining tablespoons of oil to the pan, allow to heat for 1 minute, then add the onion.

Sauté a few minutes until the onions are softened and translucent. Season with the cinnamon and allspice.
7
Add the cooked rice to the onions and cook until heated through, stirring with a wooden spoon constantly.

Remove from heat, add the bananas and fold into rice mixture with the wooden spoon.
8
An excellent side dish for just about any kind of meat.

About this Recipe

Course/Dish: Rice Sides
Main Ingredient: Rice/Grains
Regional Style: Caribbean
Other Tags: Quick & Easy, For Kids, Healthy