Try vegetarian cooking with V Cuisine: The Art of New Vegan Cooking by Angeline Linardis, including recipes for Superior Spring Rolls; Colorful Black Thai Rice; and Panko-Stuffed Portobello Caps.

Serves 6-8 as a meal
Cook this rice in the usual way: 2 cups (500 ml) of water to 1 cup (250 ml) of rice, but rinse the living daylights out of it first. Endless amounts of purple stuff will keep coming out of it. Rinse it well until the water runs almost clear.
You can simply combine the above ingredients and serve it at room temperature. If you prefer to serve it hot, here's an exciting way to do it
Preheat oven to 400 degrees F (200 degrees C). Buy a frozen, packaged banana leaf (large grocery stores often have them).You won't believe the size of this leaf! Thaw it, take it out, put the rice mixture inside and wrap the leaf around it.Then, wrap the entire thing in foil on a baking sheet and bake it for a good 35 minutes.
About 5 minutes before serving, remove the foil so the leaf can crisp up a bit.The rice should be hot all the way through. Put the leaf-wrapped rice on a large platter and serve by placing it in the center of the table and unwrapping it or cutting through the banana leaf It's very impressive and fun.The amazing fragrance of the rice will waft out, which will drive everyone wild! It's a great conversation starter for dinner parties.
Another beautiful way to serve rice in a banana leaf is to chop up a bunch of pineapple, mango and other tropical delights to add to the rice. Season it and bake it in the banana leaf, but then let it cool naturally. Eat it outside, under a palm tree if you're lucky enough to have one.
Buy V Cuisine
This page created June 2008

The Global Gourmet®
Main Page

Chinese and Lunar
New Year Recipes
Global Gourmet®
Shopping
Gourmet Food, Cookbooks
Kitchen Gadgets & Gifts
Advanced Search
Recent Searches
Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine
Shopping
New Green Basics
Cooking with Kids
Archives
Conversions, Charts
& Substitutions
Forums/Message Boards
Search
About the
Global Gourmet®
Contact Info
Advertising
Feedback
Privacy Statement
Fish Forever
Local Breads
Asian Flavors (Jean-Georges)
Morimoto: Japanese Cooking
Chocolates & Confections
Julia Child
Cook with Jamie
The World Atlas of Wine
Food: The History of Taste
Cook Everything Vegetarian
All Cookbook Winners
River Cottage Meat Book
My Bombay Kitchen
Country Cooking of France
Whole Grain Breads
The EatingWell Diet
Cooking
Geography of Oysters
All Cookbook Winners
A Day at el Bulli
A Platter of Figs
Alinea
BakeWise
The Big Fat Duck Cookbook
The Complete Robuchon
Ducasse Made Simple
Eat Me
Milk
Under Pressure
Betty Crocker Why It Works
The Bon Appétit Cookbook
Joy of Cooking
Fifth Taste...Umami
The Professional Chef
New American Cooking
Vegetable Love
Vegetarian Cookbooks
Copyright © 1994-2008,
Forkmedia LLC