Best Vary Aminanana Collard Greens And Rice Recipes

Collard Green Rice image

Provided by Kardea Brown

Categories side-dish

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 14

3 tablespoons vegetable oil
2 cups long-grain white rice, rinsed
3 cups low-sodium chicken stock
Miss Brown's House Seasoning, recipe follows
1 tablespoon unsalted butter
1 large sweet onion, diced
1 green bell pepper, diced
2 cloves garlic, minced
1 cup finely chopped collard greens
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon sweet paprika
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper

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.

Madagascar Vary Amin Anana image

Provided by Ambervim

Categories African

Time 55m

Yield 8 serving(s)

Number Of Ingredients 11

1/2 lb chuck, boneless cut in 1/2 inch cube
2 tablespoons oil
1 tomatoes, cut in 1/2 inch chunks
1 bunch scallion, cut in 1 inch pieces
1/2 lb mustard greens, cut in small pieces
1/2 lb spinach, cut in small pieces
1 bunch watercress, cut in small pieces
2 cups water
1 cup rice
1 tablespoon salt
1/2 teaspoon pepper

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.

Nutrition Facts : Calories 142.4, Fat 3.8, SaturatedFat 0.5, Sodium 909.3, Carbohydrate 24.1, Fiber 2.7, Sugar 1.5, Protein 3.8