VARY AMINANANA (COLLARD GREENS AND RICE)

Vary Aminanana (Collard Greens and Rice) image

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.

Provided by greendragonfly67

Categories World Cuisine Recipes African

Time 4h20m

Yield 24

Number Of Ingredients 9

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

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.

Nutrition Facts : Calories 144.1 calories, Carbohydrate 27.1 g, Fat 2.7 g, Fiber 3.2 g, Protein 3.2 g, SaturatedFat 0.4 g, Sodium 156.3 mg, Sugar 1.4 g