Eileen Z. Fuentes | Making Magic With Leftovers: Meatless Maduros Fried Brown Rice with Cashews and Vegetables
5034
single,single-post,postid-5034,single-format-standard,ajax_fade,page_not_loaded,,qode-theme-ver-6.6,wpb-js-composer js-comp-ver-4.4.3,vc_responsive,er-recipe
 

Blog

19 Nov Making Magic With Leftovers: Meatless Maduros Fried Brown Rice with Cashews and Vegetables

I like it when I can make my life easier. I also like saving money by eating at home. It’s the reason why I’m sharing the recipe for a dish I’ve been doing for years. This meal was inspired by a visit to Asia de Cuba in New York City, a restaurant that has since closed. Since I first tried it twelve years ago, I’ve made it my own. Unlike the original, my version is meatless and healthier but is equally delicious.

Eating the same meal over and over can get boring but by bulk cooking staple items such as brown rice, you can add different ingredients to enjoy a variety of dishes. You can also do this with cooked beans and other grains. Simply add spices, vegetables, eggs, meat or fish and you’ve successfully set yourself up for home-cooked quick meals that don’t require a lot of work.

Making basic brown rice is super-easy. I like to soak mine overnight, not only does it help to soften the grain, it also helps to reduce phytic acid, which is responsible for blocking absorption of essential minerals and causing digestive issues. After soaking for at least 12-24 hours, I rinse it out until the water runs clear.  I like cooking brown rice in a rice cooker. I find that the texture is similar to white rice when I do. To prepare for this recipe, I used 2 cups basmati brown rice, 4 cups water, a slice of kombu, ½ teaspoon pink salt, and a tablespoon of olive oil. When the rice is cooked (about 30-40 minutes), fluff with a fork, then cover for an additional ten minutes. Enjoy your fresh rice but be sure to set aside 2 cups of cooked rice, or leftovers, for the recipe below.

According to Urban Dictionary, Dominicans are called platanos, the Spanish name for plantains. I happily accept this usually-derogatory term because I just LOVE me some platanos!  Maduros, fried sweet plantains, are near the top of my list. I also like them green, mashed, boiled, baked, in stews, soups, etc… I think you get the point. Did you know that sweet plantains are just as good when baked?  The trick is to get them really ripe like the image above, then follow the instructions I’ve laid out for you in this recipe. I took it an extra step by combining it with leftover brown rice, cashews, and vegetables but you can totally enjoy it alone. And by the way, this would go great with a side of sweet potato/squash wontons.

Don’t be intimidated by the unknown. Give it a try and be sure to let me know how it went. If you want a completely vegan version of this meal, just omit the eggs. If you’re gluten-free, you’ll need to make no changes to the recipe 😉 I’ll also let you in on a little secret but don’t tell anyone, okay… you can use leftover white rice exactly the same way as the brown rice but you’d be losing tons of fiber in the process, so don’t do it.

Related:

“Keepin’ It Real” Recipes

What Do I Eat If There’s Arsenic In My Rice?

Mangu 2.0

I invite you to Subscribe to my blog | Follow me on Twitter | Like us on Facebook | Follow on Pinterest

Meatless Maduros Fried Brown Rice with Cashews and Vegetables
 
Prep time
Cook time
Total time
 
Ingredients
  • 2 Very-Ripe Sweet Plantains, peeled and cubed
  • Cooking Spray (Olive or Coconut Oil)
  • 2 cups cooked basmati brown rice
  • 2 free-range eggs
  • ½ cup raw unsalted cashews
  • ⅓ cup scallions cut into thin slices
  • ⅓ cup frozen organic corn
  • ⅓ cup frozen organic peas and carrots blend
  • ½ onion diced
  • 1 teaspoon grated ginger
  • 3 cloves garlic minced
  • 4 tablespoons gluten-free, low-sodium tamari (naturally brewed soy sauce)
  • 2 tablespoons melted refined coconut oil
  • ¼ cup water
Instructions
  1. Baked Sweet Plantains:
  2. Preheat oven to 425°F.
  3. Coat a nonstick cookie sheet with cooking spray.
  4. Arrange plantains in single layer and coat tops with cooking spray.
  5. Bake, turning occasionally, for 10-15 minutes, until plantains are golden brown and very tender.
  6. Remove from oven, then set aside.
  7. Fried Brown Rice:
  8. Mix 2 eggs in a small bowl, set aside.
  9. Heat coconut oil in a skillet or wok over medium-high heat. Then pour egg mixture. Gently stir and turn the egg until all the uncooked parts become firm.
  10. Add cashews, onions, ginger, garlic, 2 tablespoons of tamari and saute until cashews are browned and onions are soft, About 2-3 minutes.
  11. Add scallions, corn, peas, carrots, cooked brown rice and add water slowly (you may not need to use all of it). Mix using a large spoon until rice has softened.
  12. Stir in baked sweet plantains and remaining 2 tablespoons of tamari.
  13. Mix ingredients, allowing to heat through equally, and serve.

Eileen Z. Fuentes

After a breast cancer diagnosis in 2008, Eileen became her own Self-Healthcare Activist. She is an Integrative Cancer Coach and works full-time helping patients do more than just survive at Columbia University’s Cancer Center in New York City.

No Comments

Post A Comment

Rate this recipe: