Pistachio-black Rice Cake Recipe
We use Lundberg, eco-farmed black Japonica rice. Lundberg has been family owned and operated in California since 1937. Black Japonica rice is nutrient dense, high in antioxidants similar to those found in blue and black berries. The cooked rice is mixed with plantain, Monterey Jack, breadcrumbs, herbs and crusted with pistachio nuts. Pistachio nuts are a superfood that are low in calories, high in protein and packed with nutrients.
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Cook the Rice
Rinse the black Japonica rice under cold water. In a medium saucepan, combine rice with 2 cups of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 30-35 minutes until the rice is tender and water is absorbed. Remove from heat and let sit covered for 10 minutes.
- 2
Prepare the Plantain
While the rice is cooking, peel and slice the ripe plantain into thin rounds. In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the plantain slices and sauté until golden brown on both sides, about 5-7 minutes. Remove from heat and let cool slightly.
- 3
Mix Ingredients
In a large bowl, combine the cooked rice, sautéed plantain, shredded Monterey Jack cheese, breadcrumbs, chopped parsley, salt, and black pepper. Mix well until all ingredients are thoroughly combined.
- 4
- 5
Bake the Cake
Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the cheese is melted. Remove from the oven and let cool for a few minutes before slicing.
