VARY AMIN ANANA (RICE AND VEGETABLES)

 

Ib. BONELESS CHUCK cut in -inch cubes

2 Tbs. OIL

1 TOMATO cut in -inch chunks

1 bunch SCALLIONS, cut in 1-inch pieces.

Ib. MUSTARD GREENS, cut in small pieces

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

tsp. PEPPER.

 

In a 4-quart saucepan: Saute: Ib. BONELESS CHUCK cut in -inch cubes in 2 Tbs. OIL until meat is brown on all sides. Add 1 TOMATO cut in -inch chunks. Cook with the beef for 10 minutes. Add: 1 bunch SCALLIONS, cut in 1-inch pieces, Ib. MUSTARD GREENS, cut in small pieces, 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 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