|Making plantains for the first time ever.|
Alas, with a bit of fear and uncertainty, I wanted to make plantains. Yes. Plantains- banana's savory cousin best cooked. I just cut off both ends and peeled the aromatic genus Musa, praying that my invented dish would come out like that restaurant's memorable filling.
Pan fried along with mushrooms, the plantains came out delicious. They were soft, tender, and pleasing, a touch of sweetness, taking to the cheesy creaminess of the black rice. Plantains love cheese. If you don't like Chao, use Daiya, Follow Your Heart, or make simple cashew cheese the night before. Between ten and fifteen minutes, plantains and mushrooms are good to go. The rice took about an hour, of course. I highly recommend making when not quite hungry but slowly getting to hungry.
Plantains & Mushrooms With Black Rice & Cheesy Cream Ingredients and Preparation
2 tablespoon coconut oil
2 ripe plantains, peeled and diced
1 1/2 cup mushrooms
1 teaspoon cumin
1 teaspoon salt
1/4 teaspoon black pepper
black rice, cooked
1 1/2 cup almond milk
2 Field Roast Chao Coconut Herb slices
3 tablespoon nutritional yeast
1/4 teaspoon red pepper flakes
Prepare black rice according to direction and set aside.
To make cheesy cream- heat almond milk, Field Roast Chao, nutritional yeast, and red pepper flakes together. Sauce is ready when the cheese melts.
|In a skillet, heat coconut oil and toss inside sliced plantains and mushrooms with cumin, salt, and black pepper.|
|Let plantains and mushrooms sear on all sides, stirring for 3-5 minutes.|
|Add plantains and mushrooms to black rice and cream.|
|Serve in a bowl.|
|Sprinkle extra nooch.|