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Vary Aminanana (Collard Greens and Rice) might be just the side dish you are searching for. This greens and rice is a recipe that is originally from Madagascar. It was converted into a slow cooker dish so it could be taken to work for a fundraiser for ‘Operation Rice Bowl.’
This vary aminanana is a good option if you’re following a gluten free and vegan diet.
Is Vary Aminanana Healthy?
Yes, it is. One portion of this dish contains roughly 4g of protein, 3g of fat, and a total of 170 calories. This recipe covers 12% of your daily requirements of vitamins and minerals.
You can increase the healthy aspect by using fresh vegetables. You too can do the same or even invent something better to add to it.
How To Cook Collard, Green & Rice
A mixture of brown rice, salt, ginger root, and a handful of other ingredients are all it takes to make this recipe so scrumptious. Here are some of the other ingredients you would need; olive oil, tomatoes, onions, chopped, ginger root, collard greens, and freshly ground black pepper.
To make, Heat olive oil in a large skillet. Saute tomatoes, onions, and ginger in the hot oil. Stir collard green pieces into the tomato mixture then, 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.
From preparation to the plate, this recipe takes approximately 3 hours and 20 minutes. It is a good option if you’re following a gluten free and vegan diet.
This is such a quick and easy recipe to make, I hope you enjoy this unique Vary Aminanana!
Vary Aminanana (Collard Greens and Rice)
This greens and rice is a recipe that is originally from Madagascar. It was converted into a slow cooker dish so it could be taken to work for a fundraiser for 'Operation Rice Bowl.' I tripled the recipe to feed a crowd.
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 1/2 teaspoons salt and freshly ground black pepper to tastes
Instructions
- 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.
Tried this recipe?Let us know how it was!
