Cuban Pilaf Bowl from Virgin Vegan: Everyday Recipes

 

Cuban Pilaf Bowl from Virgin Vegan: Everyday Recipes

Cuban Pilaf Bowl from Virgin Vegan: Everyday Recipes

 

We’re on day three of our celebration! Our second baby is coming out this Friday, a new book full of recipes designed for people new to vegan eating and cooking. Virgin Vegan: Everyday Recipes for Satisfying Your Appetite” is featured with a sample recipe here every day this week, culminating in – what else? – a giveaway. See the end of the post for details.

On to today’s sample recipe!

CUBAN PILAF BOWL

3 cups vegetable broth
3 tablespoons coconut oil
1 small onion, diced
1 red bell pepper, diced
3 cloves garlic, minced
1 cup short-grain brown rice
2 medium-size ripe plantains, diced
2 14 ounce cans black beans, drained and rinsed
juice and zest of 1 lime
1 teaspoon hot pepper sauce
1/2 teaspoon salt
1/2 cup cilantro, chopped, plus extra for garnish

Heat broth over medium heat in a small saucepan on a back burner. Cover to keep hot but not boiling. In a large skillet, heat the oil over medium high and cook the onion for 2 minutes; add bell pepper and garlic and cook for another 2–3 minutes, until onion and bell pepper are soft and fragrant.

Add rice into mixture, stirring until well-coated in oil. Begin adding the hot broth 1/2 cup at a time, stirring continuously until moisture is absorbed. (You will probably only need to use about 2 cups of broth in total until the rice is cooked through, but the extra cup is good to have in case you need a little more.) After about half the broth has been added, stir in the plantain and continue the cooking process, stirring in broth in 1/2 cup increments.

Once rice is cooked through, add black beans, lime, pepper sauce, salt, and cilantro, reserving a little extra cilantro for garnish. Adjust seasoning to taste and desired spiciness.

*****

At the end of the week, we’ll give away FIVE COPIES. You can enter each and every day, and we’ll tally up ALL the entries from all 5 posts to select our five winners via Random.org. Like so:

1. Any single comment counts as an entry all on its own (one per post)
2. Share that day’s recipe post on Facebook
3. Pin it on Pinterest
4. And of course, Tweet it.

The usual deal, in other words. When you post, please make sure you’re using a valid email address so we can get in touch with you for shipping info.

Photograph by Susan Barnson Hayward from Virgin Vegan Everyday Recipes for Satisfying your Appetite by Donna Kelly and Anne Tegtmeier, reprint permission by Gibbs Smith.

Comments

    • says

      Hope that helped the end results! Definitely something that can vary at times. I’ll make this again soon and see if I can get a more accurate liquid amount. Thanks for the heads up!

  1. Anne Smithen says

    Mouthwatering and healthy! The best combination of the two things. Is it really Cuban? I am taking Cuban cuisine cooking classes in Dirty Apron which offers one of the best cooking classes in Vancouver and I have never heard of it. However, it is very interesting and I am very keen on trying it out so the next Sunday´s meal is clear to me!

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