Vary Aminanana Collard Greens And Rice Food

COLLARD GREEN RICE

Steps:

• Heat 2 tablespoons of the oil in a large pot over medium-high heat. Add the rice and cook, toasting until the rice begins to smell nutty, 2 to 3 minutes. Add the chicken stock and some House Seasoning. Bring it to a boil; cover, reduce the heat to low and cook until the rice is tender and has absorbed all the liquid, 20 to 25 minutes.
• Meanwhile, heat the butter and remaining tablespoon oil in a large skillet over medium-high heat. Add the onion, pepper, garlic and a generous pinch of House Seasoning. Cook until just tender and beginning to brown, about 5 minutes. Add the collards and cook until softened, 6 to 8 minutes.
• Once the rice is cooked and the liquid is absorbed, turn off the heat. Remove the lid and add the onions and collard green mixture. Fluff and stir gently with a fork to combine.
• Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container.

VARY AMINANANA (COLLARD GREENS AND RICE)

Steps:

• 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.
• Transfer tomato mixture to a slow cooker; add water, rice, and salt.
• Cook on Medium until the water is completely absorbed, about 4 hours. Season with salt and freshly ground black pepper to taste.

MADAGASCAR VARY AMIN ANANA

Steps:

• In a 4 quart saucepan saute the meat in 2 Tbs oil until brown on all sides.
• Add tomato and cook 10 minutes.
• Add scallions, greens, spinach and watercress. Saute, stirring occasionally, with cover on until veggies soften.
• Add water, be sure it is enough to cover the veggies, and rice, salt and pepper.
• Cover tightly and simmer slowly until rice is thoroughly cooked and all liquid is absorbed.
• Correct seasoning to your taste.
• Serve with hot papper Sakay as a relish to accompany.