Rice Wfried Bananas Sallye Recipes

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish.
• Combine lemon juice, sugar, butter, and rum in a saucepan. Bring to a simmer over low heat, stirring occasionally, until sugar is dissolved and sauce thickens slightly, about 10 minutes.
• Arrange bananas cut-side down in the baking dish. Pour enough sauce over bananas to cover, reserving any extra sauce for serving.
• Bake in the preheated oven until bananas are soft and sticky, about 30 minutes.
• Bring water and brown rice to a boil in another saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes.
• Combine black beans and diced tomatoes in a skillet over low heat; heat until warmed through, about 10 minutes.
• Heat oil in a large skillet over medium heat. Add sausage links; cook, flipping often, until no longer pink in the center, about 10 minutes. Slice sausage into small pieces.
• Scoop rice into a large bowl. Pour black beans on top. Sprinkle dill and basil on top. Add sausage; mix gently to combine. Serve bananas alongside.

Steps:

• Pour the brown rice, tomato juice, and 2 cups water in a 2-quart pot over high heat.
• When the mixture comes to a boil, cover, reduce heat and simmer until rice is done (45 to 50 minutes).
• Meanwhile, slice onions and green peppers and sauté in 1/4 cup peanut oil until onions are soft.
• Add curry powder, salt, and pepper; mix well, heat for 1 minute.
• Add 1/4 cup water, tomatoes, and peanut butter.
• Simmer for 5 minutes.
• In a large skillet heat the remaining 1/4 cup peanut oil.
• Peel bananas and cut into 1/2-inch slices.
• Saute bananas until lightly golden on both sides.
• To serve, place the rice in a serving platter, pour the onion sauce over the rice and top with the fried bananas.

Steps:

• Add water to a medium pot, fitted with a steamer insert, and bring to a boil.
• Coat a large wok heavily with 2 tablespoons grapeseed oil and heat until the oil is almost smoking. Meanwhile, season the eggs with salt and pepper. Add the eggs to the heated oil and stir vigorously until puffed and cooked through, about 2 minutes. Remove from the wok and set aside in a bowl. To the same wok, add another 2 tablespoons grapeseed oil and heat until hot, then add the garlic, 2 tablespoons scallions and 1 tablespoon ginger and saute for 1 minute. Add the rice and eggs back in, mixing gently. Season with the tamari and sesame oil. Mix well to combine. Remove from the heat and let cool slightly.
• Lay a banana leaf on your work surface. Place about 1/4 cup cooled rice in the middle. Sprinkle a piece of fish on both sides with salt and pepper and place on top of the rice. Top with a few Thai basil sprigs. Fold the banana leaf and wrap tightly, similar to wrapping a sandwich in foil or plastic wrap. Repeat with the remaining fish. Carefully place each piece of wrapped fish in a steamer insert, seam-side down. Add the tea leaves to the simmering water and set the filled steamer insert over the water and cover. Steam until the fish is cooked through, about 12 minutes.
• Meanwhile, when is the fish has about 3 minutes left, heat the olive oil in a small saucepan.
• Cut the fish packets open with scissors, then top each pieces of fish with the remaining 2 tablespoons scallions and tablespoon ginger. Spoon the hot olive oil over the top of each piece of fish and serve.

Steps:

• Make sure you have prepared and measured all ingredients and set on counter in bowls/dishes within easy reach. This dish moves too quickly to stop and find or chop something.
• It is better to use rice that was cooked the day before; the slightly drier rice will soak up flavors better. ***Meat can be either cooked pork, cooked beef, small cooked peeled deveined shrimp or a combination of all three.
• Place 2 tablespoons oil in heated wok or heavy skillet and quickly soft scramble eggs. Remove eggs from wok and set aside in bowl Zap carrots and peas in microwave for 1-2 minutes full power
• In same wok or skillet, coat with oil and stir fry garlic, white part of onion, and ginger. Add meat to mixture. Add rice to wok and mix thoroughly.
• Add soy sauce, pepper, salt, green part of onions, carrots, peas and scrambled eggs. Mix thoroughly making sure rice is completely coated. Adjust seasoning as needed. Serve immediately.

Steps:

• Fill the steamer pot with water as full as you can without the bottom of the basket touching the water and set the pot over high heat. Drain the rice, being careful not to break the grains. When the water boils, place the rice in the bamboo basket and rest the basket in the top of the pot. Steam the rice over rapidly boiling water, stopping when it has barely turned glossy and is still dry (it will be cooked again), about 20 minutes. Remove from the heat.
• While the rice is still hot, combine the coconut cream, coconut milk, coconut oil, sugar, and salt in a 2-quart saucepan and bring to a boil, stirring to dissolve the sugar. Remove the pan from the heat and stir in the hot sticky rice, making sure every grain is separate and coated with the coconut syrup. The mixture will appear soupy at this point, but don't panic. Cover the pan tightly and leave the rice undisturbed at room temperature for 1 hour.
• Meanwhile, wipe the banana leaves clean with a damp cloth, then cut into 12 pieces, each 12 by 10 inches, with the 10-inch side parallel to the leaf grain. Have ready 24 toothpicks.
• After an hour, the rice will have absorbed the hot coconut syrup, cooled, and become firmer. At this point, it should be fully cooked but not soft, and tender enough to eat. Use a butter knife to divide it, directly in the saucepan, into quarters. Then divide each quarter into three equal wedges. Lay a piece of banana leaf, dull side up and with a long side facing you, on a work surface. Place a portion of the sticky rice in the center of the leaf. Use your fingers to form the rice into a flat, oblong bed parallel with the grain of the leaf. The bed should be about the length of a banana half and twice its width. Press a banana half firmly into the center of the rice bed. Using your fingers, gently fold the overhangs of the sticky rice over the banana half and manipulate it so it covers the banana entirely. With the banana leaf positioned in such a way that its grain is perpendicular to your body, lift up the left edge of the leaf and fold it along the grain over the filled sticky rice, tucking it in tightly. Continue to roll from left to right, forming a compact packet. Secure each end with a toothpick, positioned as close to the rice as possible. Trim off the overhangs, leaving only about 1 inch on each end. Repeat with the remaining banana leaves, sticky rice, and banana halves.
• To grill the packets, light natural wood charcoal and allow it to burn until you have low coals under a heavy layer of ash. Grill the packets directly over the coals, flipping them every 5 minutes, until the leaves are thoroughly charred and the packets are heated through. This should take 35 to 45 minutes. Alternatively, place an oven rack in the lowest position in the oven and preheat the broiler (if your broiler is adjustable, set it at low). Arrange the banana packets on a large sheet pan, place the pan on the oven rack, and broil the packets, flipping them every 5 minutes, until the leaves are charred and the packets are heated through, about 40 minutes (fewer, if your broiler automatically sets at high). Leave the packets to cool for about 15 minutes before serving.
• Leftover packets can be frozen, then thawed overnight in the refrigerator and baked in a preheated 350°F oven until softened and heated through, 30 minutes.