Vary Aminanana (Collard Greens and Rice)

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.

• Preparation Time: 10 mins
• Cooking Time: 4 hr
• Total Time: 4 hr 10 mins
• Calories: 144 Calories

Ingredients

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

Recipe Instructions

Step 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.

Step 2

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

Step 3

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