From MaryRuth’s Kitchen: Coconut Cilantro Plantain Rice Risotto


3 Green Plantains
1 Tablespoon Extra-Virgin Olive Oil
1/3 Cup Finely Diced White Onion
2 Teaspoons Shredded or Minced Fresh Ginger
1 Cup Filtered Water
Zest of Lime
1 Tablespoon Fresh Lime Juice
1/3 Cup Shredded Coconut
1 to 2 Cups Full Fat Canned Coconut Milk (Depending on how creamy you like your risottol)
1/4 Cup Chopped Cilantro
3/4 Teaspoon Pink Sea Salt, or to Taste


How To:

1. Preheat the oven to 350 degrees F, Line a single layer baking sheet with parchment paper and set aside.

2. Peel all of the platains and cut them each in half. Take all pieces of the of the plantains and run them, one at a time, through the SHREDDER ATTACHMENT of your food processor.

3. Once oven is preheated, add the shredded coconut to the baking sheet, place into the oven, and toast for 5-7 minutes until golden brown. Remove from the oven and set aside.

4. Heat the olive oil in a large skillet over medium heat. Add the onions and fresh ginger and saute for 4 minutes.

5. Add the shredded plantains, lime zest and 1/2 cup of ther water and heat on medium-high heat for 4 minutes strring constantly.

6. Add line juice and the other 1/2 cup of water and continue to heat on medium-high heat for an additional 4 minutes stirring constantly.

7. Shake coconut milk can and add to skillet. Start slowly and keep adding and stirring the coconut milk until absorb and the dish resembles your disired consistency

8.Remove your plantain rice from the stove and stir in the cilantro, toasted coconut, and sea salt.

9. Enjoy this dish with friends and family

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