Plantain stuffing is a delicious vegan treat for any festive meal. It’s great for stuffing a squash or to compliment any meal including Thanksgiving. The quantities in this recipe are sufficient to stuff a large Hubbard Squash or a medium size Pumpkin (just substitute this stuffing for the one used in those recipes). Preparation time is about 20-30 minutes and cooking time is about 30 minutes in a microwave oven, and up to twice as long in a conventional oven at 350 degrees F. Leftovers can be stored in a covered container in the refrigerator for several days, and is wonderful as a side dish or even for breakfast.
Plantain Stuffing Ingredients:
Plantain Stuffing Cooking Utensils:
Covered Ceramic Baking Dish
Glass Cutting Board
Knives, Inexpensive Utility
Large Cooking Spoons
Measuring Cup, Liquid
Measuring Cups, Dry
Covered Glass Cooking Pot
Plantain Stuffing Preparation:
In a saucepan or pot with cover, bring 6 cups of water to boiling at high heat. Add 3 cups of brown rice and 1/2 teaspoon, each, of ground cloves, ginger, and cinnamon. Cover. When rice begins to boil, reduce heat to simmer and continue to cook until water is absorbed.
Peel and cut plantains into small pieces. Add plantain pieces, raisins, walnuts, cloves, ginger, and cinnamon to precooked vegetables. Mix well and cook in microwave oven at high setting, mixing every 5-10 minutes until vegetables are uniformly tender.
Mix cooked rice and cooked vegetables together. This makes a delicious holiday stuffing for a pumpkin or squash as as for a side dish or breakfast.
Follow the instructions for baking and stuffing a large Hubbard Squash or a medium size Pumpkin (just substitute this stuffing for the one used in those recipes)
Serve and Enjoy!