sallye bates


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.


☆☆☆☆☆ 0 votes

4-6 servings
10 Min
30 Min
Stove Top


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



  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.

Printable Recipe Card


Course/Dish: Rice Sides
Main Ingredient: Rice/Grains
Regional Style: Caribbean

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