more veggies, please!

let’s face it. most bananas purchased in the U.S. are not that good in their pure form. here’s what you do with the left over bananas from the banana bread recipe. 1 hr – serves 4 1 cup long-grain basmati or jasmine rice 1/4 cup shelled pistachios 1 tablespoon unsalted butter 3 cardamom pods ½ teaspoon cinnamon ½ teaspoon freshly grated nutmeg 1/3 cup sugar ½ cup heavy cream 2 ½ cups unsweetened almond milk ¼ teaspoon salt 1 very ripe banana, cut into ¼ inch dice 1. In a bowl, cover rice with cold water and soak for 30 minutes. Rinse in cold water and drain. 2. In a small saucepan, blanch pistachios in boiling water for 3 minutes. Drain, rinse under cold water and pat dry. Rub off pistachio skins and chop pistachio coarse. 3. Melt butter in a medium saucepan over low heat and cook cardamom, cinnamon, nutmeg and sugar, stirring, 1 minute. Add rice, ½ cup cream and ½ cup almond milk and simmer gently, uncovered, stirring occasion...

30 minutes – serves 4 ½ cup peanut oil 2 tablespoons minced garlic 2 tablespoons minced ginger Salt 2 cups thinly sliced leeks, white and light green parts only, rinsed and dried 4 cups day-old cooked rice, preferably jasmine, at room temperature 4 large eggs 2 teaspoons sesame oil 4 teaspoons soy sauce 1. In a large skillet, heat ¼ cup peanut oil over medium heat. Add garlic and ginger and cook, stirring occasionally, until crisp and brown. With a slotted spoon, transfer to paper towels and salt lightly. 2. Reduce heat under skillet to medium-low and add 2 tablespoons oil and leeks. Cook about 10 minutes, stirring occasionally, until very tender but not browned. Season lightly with salt. 3. Raise heat to medium and add rice. Cook, stirring well, until heated through. Season to taste with salt. 4. In a nonstick skillet, fry eggs in remaining oil, sunny-side-up, until edges are set but yolk is still runny. 5. Divide rice among four dishes. Top each with an egg and drizzle with ½ teaspoo...