I’ve been squirreling around my pantry (ever so grateful) finding myself surprised by what I’ve tucked away and forgotten.
Gosh there is a truly eclectic assortment of pastas, just about every type of rice, half a jar of Nutella that I finished off with a spoon this morning, and (admittedly) a few boxes of brownie mix because I really love a boxed brownie.
I’ve been surprised by what I can pull together from the pantry. With a broth, anything can be a soup. With enough olive oil and parmesan, any shape of pasta is fine and good. We’re feeling grateful for what we have, ya know?
The invitation today is a spiced and baked rice dish with any sort of meat (or not meat) and fruit, with a crunchy nut and a zesty green onion or torn cilantro. Those are the parts: meat and fruit or two, rice, spices, nuts, and greens. It’s a variation on the utterly brilliant Pork and Plum Rice Dish though neither pork or plum was tucked away anywhere in my house. In their absence, andouille from the freezer and canned pineapple from the pantry make brilliant substitutes.
Here’s what you’ll want for this cozy rice dish:
• long grain rice – basmati is nice but if you don’t have it on hand any long grain white rice situation will do ya.
• andouille sausage, a plantain, and canned pineapple. If you don’t have any of these on hand – do a little digging and see what sweet and salty / meat and fruit combinations you can come up with.
• peanuts or any crunchy nut you like.
• whole spices like fennel seeds, cumin seeds, sesame seeds, cloves, peppercorns, a cinnamon stick – let’s go nuts and show off all the spices we have in our cupboard.
We’ll start by rinsing the rice and adding a load of spices to the pot. Add water and steam the rice to plump and fragrant. The spices really add so much depth to the rice, you’ll be spicing up every pot of rice from here on out.
While the rice cooks roast sliced plantain and andouille with fennel seeds and smashed garlic. It’s a wild combination of flavors but absolutely earthy and delicious.
Add the spiced rice to the roasty items. Top with pineapple and peanuts and heck… throw on some toasted sesame seeds too.
Toss and and set under the broiler until lots of bits sizzle. It’s pleasing all around.
Just before serving toss in chopped scallions and/or cilantro. Anything fresh and green will brighten the whole game – as will a lime wedge if you can spare it.
This bowl is best eaten, and I can not express this enough, on the couch binge watching whatever it is you’re binge watching right now. This is comfort food designed to be enjoyed with other comforts. Please do.
My love to you!
Photos with Jon Melendez.
Ingredients
- 1 pound andouille sausage, sliced
- 3 tablespoons olive oil
- 1 tablespoon fennel seeds
- sea salt and fresh cracked black pepper
- 4 cloves garlic, smashed and peeled
- 1 ripe plantain, peeled and sliced
- 1 cup pineapple chunks, drained if canned
- 1/2 cup roasted salted peanuts coarsely chopped
- 1 tablespoon sesame seeds
- 1/4 cup chopped scallions and/or cilantro
- lime wedges
- 1 cup basmati rice
- 1 1/2 cups water
- 1 bay leaf
- 1/2 of a cinnamon stick
- 1 teaspoon cumin seeds
- 4 whole cloves
- 6 whole peppercorns
- sea salt
Instructions
- Place a rack in the center of the oven and preheat oven to 375 degrees F.
- Place sliced andouille and plantains on a rimmed baking sheet. Drizzle with olive oil, fennel seeds, salt and pepper. Roast for 30-40 minutes, turning twice during baking, until the sausage and plantains are browned and sizzling.
- Make the rice while the andouille roasts. First rinse rice through a fine mesh strainer for a few minutes. Give it a good shake then add to a small saucepan with water, bay leaf, cinnamon stick, cumin seeds, cloves, and peppercorns. Add a big pinch of sea salt.
- Bring to a simmer, cover with a tight fitting lid and reduce heat to low. Simmer until water is absorbed, about 15 to 20 minutes. Remove from heat but don’t remove the lid. Allow to rest for 15 minutes. Remove the lid and remove the bay leaf, cinnamon stick and cloves.
- Set oven to broil.
- Toss the rice with the roasted andouille and plantain. Add pineapple, peanuts, and sesame seeds. Place under the broiler until the mixture pops and sizzles, just so, about 6 minutes depending on the intensity of your broiler.
- Remove from the oven, toss in fresh scallions and cilantro. Serve warm with lime wedges. Leftovers are best stores in an airtight container in the refrigerator for up to 3 days.
Autumn
I’ve made this a bunch of times now, and I love it!
Autumn
This was great! And I just made it with leftover rice. Next time I’ll make the rice properly. I love the variety of flavors.
Casey
Joy, in this life of quarantine I don’t have andouille but I have fresh chorizo (don’t ask me how I have plantains ?????). Think that will work? I’ve gotten pretty good at making due, but I am also sans a cinnamon stick and whole cloves. Any good way to use their ground counterpart? Final question as I try to wrangle a 2.5 and 7.5 year old and work 40+ hours a week — can I throw the rice in the most wonderful invention ever—the rice cooker?
And as a total aside, I so appreciate you. I’ve been reading you from the beginning and you are known around this house as the woman whose recipes never fail us. In this time of distancing I thought I’d finally come out of the background to tell you this and how very happy I am that you are here. Be well!!
Samantha
This reminds me a lot about the meals I used to have in my beloved Bali!
I’m binge watching Elite now :D
Steve Green
Hello buddy,
Looks damn tasty. I am loving it. Your articles are really awesome and cool to be frank. it makes me crave and make my mouth water! Keep sharing much more cool content often. Cheers to you
Sabrina
thank you, comfort food works very well for me right now! this will definitely work, very unique set of ingredients for me, nit even considering the pineapple fried rice!
Bryna Reinmold
Could normal bananas be substituted for plantains?
joythebaker
Plantains are much more firm than bananas so I don’t think they’ll behave the same even though they seem similar
SL
What the heck? How did you know that yesterday’s grocery shopping yielded all of these items?
E
Joy, your IG stories and posts have been such a relief during all of this. Thank you so much and keep being your rad self!
Kristiana
okay, YUM! This looks fantastic – love the flavor combinations and even though you’re supposed to be creative and fit what you have into the flavors….I want these flavors and these flavors alone. On the list for next week’s meal plan.
LJG
We absolutely have these in our pantry, as we just made tostones the other day and had a leftover plantain! This looks great.
Emily
This looks awesome! I’m thinking my current pantry situation of frozen meatballs and clementines might not quite hit the same notes, but I’m putting this in my back pocket for a rainy day :)