Guest guest Posted July 11, 2003 Report Share Posted July 11, 2003 I was wondering if anyone had any tried-and-true recipes for plantains. I have one that's yellow with some brown spots (so I can't use a recipe calling for unripe green ones). I've been wanting to try it for some time now, but I need guidance. Also, does anyone have really good " Spanish Rice " recipes? I put it in quotes because it's supposedly from Mexico and online I've seen some Spanish people get offended by it. I have no clue. I want something with tomato paste and a nice orangey/red coloring (my dad made a Lipton packet of it for himself, and it smelled so good I knew I needed to find a vegan recipe to try it). What type of rice can be used? I've got brown, that 5-minute white, and something latin-y... Cannila? The white rice you make with oil. Thanks. -Meghan Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 12, 2003 Report Share Posted July 12, 2003 --- sevati <CrystallineLyli wrote: > I was wondering if anyone had any tried-and-true > recipes for plantains. I > have one that's yellow with some brown spots (so I > can't use a recipe > calling for unripe green ones). I've been wanting to > try it for some time > now, but I need guidance. > > Also, does anyone have really good " Spanish Rice " > recipes? I put it in > quotes because it's supposedly from Mexico and > online I've seen some Spanish > people get offended by it. I have no clue. I want > something with tomato > paste and a nice orangey/red coloring (my dad made a > Lipton packet of it for > himself, and it smelled so good I knew I needed to > find a vegan recipe to > try it). What type of rice can be used? I've got > brown, that 5-minute white, > and something latin-y... Cannila? The white rice you > make with oil. > > Thanks. > -Meghan > Plantain and Corn Soup 2 tbsp vegetable oil 1 onion chopped finely 1 clove garlic crushed 275g / 10oz yellow (half ripe) plantains, peeled and sliced 1 large tomato skinned and chopped 175g / 6oz sweetcorn kernels (fresh or frozen) 1 tsp dried or 2 tsp freshly chopped tarragon ½ litres / 2 pints vegetable stock 1 green chilli, de-seeded and chopped finely pinch of grated nutmeg salt and pepper to taste 2 sprigs of fresh tarragon to garnish Heat the oil in a large saucepan and add the onion and garlic. Fry for 5-6 minutes over a medium heat until the onion soft. Add the plantains, tomato and sweetcorn and cook for 5 minutes, stirring. Add the tarragon, stock, chilli, nutmeg and salt and pepper to taste. Simmer for 10-15 minutes or until the plantain is tender. Serve garnished with fresh tarragon. ______________________ Want to chat instantly with your online friends? Get the FREE Messenger http://uk.messenger./ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 12, 2003 Report Share Posted July 12, 2003 --- sevati <CrystallineLyli wrote: > I was wondering if anyone had any tried-and-true > recipes for plantains. I > have one that's yellow with some brown spots (so I > can't use a recipe > calling for unripe green ones). I've been wanting to > try it for some time > now, but I need guidance. > > Also, does anyone have really good " Spanish Rice " > recipes? I put it in > quotes because it's supposedly from Mexico and > online I've seen some Spanish > people get offended by it. I have no clue. I want > something with tomato > paste and a nice orangey/red coloring (my dad made a > Lipton packet of it for > himself, and it smelled so good I knew I needed to > find a vegan recipe to > try it). What type of rice can be used? I've got > brown, that 5-minute white, > and something latin-y... Cannila? The white rice you > make with oil. > > Thanks. > -Meghan > Spanish Rice 1 large onion sliced finely 2 tbsp olive oil 3 stalks celery 6oz frozen peas, cooked and drained 1 fresh chilli, deseeded and sliced finely 1 x 14oz (400g) can chopped tomatoes with juice, or 6 fresh tomatoes skinned and chopped about 1 tsp ground cumin salt and pepper 6oz (175g) long grain rice method cook the onion in the oil over a gentle heat, covered with a lid and stirring occasionally for 8-10 minutes or until softened. Stir in the celery over a moderate heat, then add the peas and sliced chilli and mix in well. Heat thoroughly, then add the chopped tomatoes and cook for 5 minutes. Season to taste with garam masala, salt and pepper. Stir into the hot cooked rice and it is ready to serve. --------------- Roy Hinkley’s Spanish Rice 2cups brown basmati rice 4 cups vegetable stock 2-3 tbsp olive oil 1 bunch green onions including tops, chopped 1 cup chopped parsley 1 green bell pepper, chopped 4 – 6 cloves garlic, crushed 1/4 cup chilli powder 1 tsp cumin 1 tsp oregano 16oz can tomatoes, crushed 2 7oz cans diced green chilies In a large pot, bring the rice and broth to a boil. Reduce the heat and cook for 45 minutes. Meanwhile heat the olive oil and sauté the green onions, parsley, green bell pepper, garlic, chili powder, cumin and oregano for 4-5 minutes. add the rice, tomatoes and diced green chillies. Mix well and transfer the mixture to a baking dish. Bake at 400F for 30 minutes. serve with green salad. Makes 6-8 servings. ______________________ Want to chat instantly with your online friends? Get the FREE Messenger http://uk.messenger./ Quote Link to comment Share on other sites More sharing options...
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