½ Ib. BONELESS CHUCK cut in ½-inch cubes
2 Tbs. OIL
1 TOMATO cut in ½-inch chunks
1 bunch SCALLIONS, cut in 1-inch pieces.
½ Ib. MUSTARD GREENS, cut in small pieces
½ Ib. SPINACH, cut in small pieces
1 bunch WATERCRESS, cut in small pieces.
2 cups WATER (or enough to cover vegetables)
1 cup RICE
1 Tbs. SALT
½ tsp. PEPPER.
In a 4-quart saucepan: Saute: ½ Ib. BONELESS CHUCK cut in ½-inch cubes in 2 Tbs. OIL until meat is brown on all sides. Add 1 TOMATO cut in ½-inch chunks. Cook with the beef for 10 minutes. Add: 1 bunch SCALLIONS, cut in 1-inch pieces, ½ Ib. MUSTARD GREENS, cut in small pieces, ½ Ib. SPINACH, cut in small pieces and 1 bunch WATERCRESS, cut in small pieces. Saute stirring occasionally with cover on until vegetables soften. Add: 2 cups WATER (or enough to cover vegetables) and 1 cup RICE, 1 Tbs. SALT and ½ tsp. PEPPER. Cover tightly and simmer slowly until rice is thoroughly cooked and all the liquid is absorbed. Correct the Seasoning to your taste. Serve with hot pepper Sakay as a relish to accompany Lasopy.
Yield: 8 portions
country : Madagascar
course : meat dish
source : The African Cookbook / Bea Sandler