Vary Aminanana (Collard Greens and Rice) recipe

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Ingredients

3 tablespoons extra-virgin olive oil
3 tomatoes, chopped
2 onions, chopped
1 tablespoon chopped fresh ginger root
2 bunches collard greens, torn into pieces
12 cups water
5 cups brown rice
1 ½ teaspoons salt
salt and freshly ground black pepper to taste

Nutrition Info

144.1 calories
carbohydrate: 27.1 g
cholesterol: : -
fat: 2.7 g
fiber: 3.2 g
protein: 3.2 g
saturatedFat: 0.4 g
servingSize: -
sodium: 156.3 mg
sugar: 1.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat olive oil in a large skillet. Saute tomatoes, onions, and ginger in the hot oil until the tomatoes are just beginning to soften, 2 to 3 minutes. Stir collard green pieces into the tomato mixture, cook until the greens begin to soften, about 1 minute more.

  2. Transfer tomato mixture to a slow cooker, add water, rice, and salt.

  3. Cook on Medium until the water is completely absorbed, about 4 hours. Season with salt and freshly ground black pepper to taste.

Recipe Yield

24 servings

Recipe Note

This is a recipe from Madagascar. I converted it to a slow cooker dish so I could take it to work for a fundraiser for 'Operation Rice Bowl.' I tripled the recipe to feed a crowd. I increased the healthy aspect by using fresh vegetables.

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