Here’s another recipe I used in my Cuban Christmas menu –
it’s a good one, especially if you want to serve rice to a big crowd. Nothing
worse than fiddling with food on the stove at the last minute. This goes into a
casserole and then into the oven. Super
easy and perfect with my Ropa Vieja. I did not garnish this with cilantro and lime
because I also served a mango salsa which was loaded with both cilantro and
lime. The cashew topping on this dish was outstanding! I would never have
thought of this! Crunchy and salty and buttery.
Here's my Cuban Christmas meal. Ropa Vieja. Mango Salsa. Cardamom Rice. And off to the side- Pineapple Coconut Layer Cake with Pineapple Curd. |
Cook’s Illustrated has the very best recipes and methods, in
my opinion. The research that goes into
every recipe is incredible and I can’t even imagine how many repetitions they
must do to get the perfect end product.
If you’ve ever seen their TV show then you know that they treat every
recipe like a mini science experiment, explaining how every protein, fat, spice
and temperature contribute to the recipe.
I found this recipe in a huge hard cover cook book called “Cover
and Bake,” but I see it all over the internet also. This makes a huge 9x13
casserole, so maybe cut everything in half if you don’t want too many
leftovers.
Here’s what
you need:
For the
topping:
1 C roasted,
unsalted cashews
4 slices
good white bread, torn in pieces
2 T melted
Earth Balance non-dairy butter
For the
rice:
2 T Earth
Balance non-dairy butter
1 medium
onion, minced
2 jalapeno
peppers, stemmed, seeded and minced
1 T fresh
ginger, minced
2 cloves
garlic, minced
1 t cardamom
4 C vegetable
broth
4 C coconut
milk (Silk brand beverage)
2 C water
3 C rice
Salt and
pepper to taste
(cilantro
and lime for garnish)
Here’s what
you do:
Process the
cashews in a food processor until crumbly – not too long. Add the bread and
melted Earth Balance and process until crumbly. Set aside.
Melt 2 T
Earth Balance. Saute the onions and jalapenos until soft, but not brown – about
5 minutes. Add the garlic, cardamom and ginger and continue to cook for a few
minutes. Add the broth, milk and water. Bring to a simmer. Add the rice, salt
and pepper. Return to a simmer, lower heat, cover and cook for about 20 minutes
– stirring often. Pour creamy rice mixture in a prepared 9x13 casserole. Top
with cashew bread crumbs. Bake 350 degrees for about 20 minutes.
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