Brazilian Sweet Banana And Rice Dish Food

BRAZILIAN SWEET BANANA AND RICE DISH

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish.
• Combine lemon juice, sugar, butter, and rum in a saucepan. Bring to a simmer over low heat, stirring occasionally, until sugar is dissolved and sauce thickens slightly, about 10 minutes.
• Arrange bananas cut-side down in the baking dish. Pour enough sauce over bananas to cover, reserving any extra sauce for serving.
• Bake in the preheated oven until bananas are soft and sticky, about 30 minutes.
• Bring water and brown rice to a boil in another saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes.
• Combine black beans and diced tomatoes in a skillet over low heat; heat until warmed through, about 10 minutes.
• Heat oil in a large skillet over medium heat. Add sausage links; cook, flipping often, until no longer pink in the center, about 10 minutes. Slice sausage into small pieces.
• Scoop rice into a large bowl. Pour black beans on top. Sprinkle dill and basil on top. Add sausage; mix gently to combine. Serve bananas alongside.

THAI GRILLED SWEET STICKY RICE WITH BANANA FILLING

Steps:

• Fill the steamer pot with water as full as you can without the bottom of the basket touching the water and set the pot over high heat. Drain the rice, being careful not to break the grains. When the water boils, place the rice in the bamboo basket and rest the basket in the top of the pot. Steam the rice over rapidly boiling water, stopping when it has barely turned glossy and is still dry (it will be cooked again), about 20 minutes. Remove from the heat.
• While the rice is still hot, combine the coconut cream, coconut milk, coconut oil, sugar, and salt in a 2-quart saucepan and bring to a boil, stirring to dissolve the sugar. Remove the pan from the heat and stir in the hot sticky rice, making sure every grain is separate and coated with the coconut syrup. The mixture will appear soupy at this point, but don't panic. Cover the pan tightly and leave the rice undisturbed at room temperature for 1 hour.
• Meanwhile, wipe the banana leaves clean with a damp cloth, then cut into 12 pieces, each 12 by 10 inches, with the 10-inch side parallel to the leaf grain. Have ready 24 toothpicks.
• After an hour, the rice will have absorbed the hot coconut syrup, cooled, and become firmer. At this point, it should be fully cooked but not soft, and tender enough to eat. Use a butter knife to divide it, directly in the saucepan, into quarters. Then divide each quarter into three equal wedges. Lay a piece of banana leaf, dull side up and with a long side facing you, on a work surface. Place a portion of the sticky rice in the center of the leaf. Use your fingers to form the rice into a flat, oblong bed parallel with the grain of the leaf. The bed should be about the length of a banana half and twice its width. Press a banana half firmly into the center of the rice bed. Using your fingers, gently fold the overhangs of the sticky rice over the banana half and manipulate it so it covers the banana entirely. With the banana leaf positioned in such a way that its grain is perpendicular to your body, lift up the left edge of the leaf and fold it along the grain over the filled sticky rice, tucking it in tightly. Continue to roll from left to right, forming a compact packet. Secure each end with a toothpick, positioned as close to the rice as possible. Trim off the overhangs, leaving only about 1 inch on each end. Repeat with the remaining banana leaves, sticky rice, and banana halves.
• To grill the packets, light natural wood charcoal and allow it to burn until you have low coals under a heavy layer of ash. Grill the packets directly over the coals, flipping them every 5 minutes, until the leaves are thoroughly charred and the packets are heated through. This should take 35 to 45 minutes. Alternatively, place an oven rack in the lowest position in the oven and preheat the broiler (if your broiler is adjustable, set it at low). Arrange the banana packets on a large sheet pan, place the pan on the oven rack, and broil the packets, flipping them every 5 minutes, until the leaves are charred and the packets are heated through, about 40 minutes (fewer, if your broiler automatically sets at high). Leave the packets to cool for about 15 minutes before serving.
• Leftover packets can be frozen, then thawed overnight in the refrigerator and baked in a preheated 350°F oven until softened and heated through, 30 minutes.

DOCE DE BANANA (SWEET BANANA)

Steps:

• Combine all ingredients in a saucepan.
• Cook slowly over low heat for 2 hours. If the syrup becomes too thick, thin with a little water.
• Cool for 10 minutes before serving.

BRAZILIAN BEANS AND RICE

Steps:

• Beans (Soaking): Rinse and sort beans. Cook beans with water in the pressure cooker for 30-40 minutes (I like to soak overnight, then cook for several hours in a crock pot).
• Marinade: Combine all marinade ingredients. Marinade meat for an hour or two.
• Onion Mixture: In frying pan, add oil. Cook onion, garlic and meat cubes.
• After meat is cooked, reserve about 1/4 of mixture for the rice (reserving the large pieces of meat for the beans).
• Beans: Add bacon to pan with onion mixture.
• After bacon is cooked, add the cooked beans and some water until it is a little thick (I like to add all the frying pan ingredients to the crock pot and cook for several more hours).
• Rice: Bring water to boiling. Add rice, salt and reserved onion mixture. Simmer for 20 minutes.

BRAZILIAN SWEET BANANA AND RICE DISH

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish.
• Combine lemon juice, sugar, butter, and rum in a saucepan. Bring to a simmer over low heat, stirring occasionally, until sugar is dissolved and sauce thickens slightly, about 10 minutes.
• Arrange bananas cut-side down in the baking dish. Pour enough sauce over bananas to cover, reserving any extra sauce for serving.
• Bake in the preheated oven until bananas are soft and sticky, about 30 minutes.
• Bring water and brown rice to a boil in another saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes.
• Combine black beans and diced tomatoes in a skillet over low heat; heat until warmed through, about 10 minutes.
• Heat oil in a large skillet over medium heat. Add sausage links; cook, flipping often, until no longer pink in the center, about 10 minutes. Slice sausage into small pieces.
• Scoop rice into a large bowl. Pour black beans on top. Sprinkle dill and basil on top. Add sausage; mix gently to combine. Serve bananas alongside.

BRAZILIAN BANANAS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Butter a 9x13 inch baking dish.
• Place the bananas into the baking dish. Combine the orange juice, lemon juice, sugar and salt in a pitcher or bowl; pour over the bananas. Dot with butter.
• Bake for 15 minutes in the preheated oven. Sprinkle with coconut before serving.