Stuffing with Rice, Saba Cooking Bananas, Sweet Potatoes and More

Vegan - Vegetarian Recipe Book

How Mary and Frank and Friends Eat

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Stuffing with Rice, Saba Cooking Bananas, Sweet Potatoes and More


10 Saba or Cooking Bananas, ripe
1 Onion, large or 2 medium size
1-1/2 lbs. Sweet Potatoes
1 lb. Peas, frozen
1/2 lb. Carrots
3 tsp. Cinnamon, ground
1-1/2 tsp. Ginger, ground
1/2 tsp. Cloves, ground
2 cups Brown Rice cooked in 4 cups water
(To enlarge the photo of the rice, saba cooking bananas and sweet potato stuffing, click on the photo or link)


This is one of those recipes that can be eaten and enjoyed at any meal. It can be served as a side dish (as pictured to the left with lentil rice loaf and a baked sweet potato), or for breakfast, or it can be used for stuffing a squash. This recipe will serve 8 to 10 people. (To enlarge the photo of the festive holiday plate, click on the photo or link)

Begin by placing the rice pot and water on the stove, and heat to boiling.

While the water is heating, peel, wash, and dice the onion, and place in a large microwaveable glass or ceramic covered dish.

Wash and peel the sweet potatoes and carrots. Dice them and add to the onions. Add the seasoning and mix. Add the frozen peas on top, cover, and place in the microwave oven on high until the onions begin to become semi-translucent, mixing ever 10 minutes.  The dish may also be baked in a conventional oven at 350 degrees F.

When the water in the rice pot begins to boil, add the rice, cover, reduce the heat to simmer, and cook until all the water is absorbed into the rice.

While the rice and the veggies are cooking, peel the saba or cooking bananas, and dice them. We find that this is easily done by splitting each peeled banana lengthwise, and then split each half lengthwise, and then cut across all four quarters to dice them.

When the veggies are nearly fully cooked, mix in the diced saba or cooking bananas, cover the dish, and cook for another 10 minutes or until everything is tender.

Mix in the cook rice and cook for another 10 minutes to blend the flavors.

Stuff a squash to serve as a main meal, or server it as a side dish. It is also great as a left over. We often use it hot stuffing as a side dish the first day, and stuff the hollow of a squash with the leftovers the following day.


Ingredients Information

Bananas, Saba or Cooking


Cinnamon, ground

Cloves, ground

Ginger, ground

Onions, Spanish

Onions, Yellow

Peas, Green Frozen

Potatoes, Sweet

Rice, Brown

Utensils and Equipment Information

Dish, Ceramic Baking


Measuring Cups, Dry

Measuring Cup, Liquid

Measuring Spoons

Peeler, Vegetable

Pot, Glass

Spoon, Large Mixing