Entree: Madagascar – Northern Culinary Region – Vary Amin'anana (Rice cooked with leafy greens and aromatics in a savory broth)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Additional 5 min

Total 40 min

Ingredients

- 2 cups (370 g) long-grain white rice
- 4 1/2 cups (1.08 L) water or light vegetable/fish broth
- 2 tbsp (30 ml) vegetable oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, minced
- 1 medium tomato, diced
- 1 bunch amin'anana (amaranth or similar leafy greens), about 8 oz (225 g), washed and chopped
- 8 oz (225 g) smoked fish, flaked (optional)
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1/2 tsp (2.5 g) turmeric (optional, for color)
- 1 tbsp (15 ml) lime juice or to taste
- 2 scallions, chopped (for garnish)

Instructions

1. Rinse the rice under cold water until water runs clear and set aside to drain.
2. Heat the vegetable oil in a heavy pot over medium heat. Add the chopped onion and cook until translucent, about 4–5 minutes. Add garlic and ginger and cook 1 minute more until fragrant.
3. Stir in the diced tomato and cook until it softens and releases its juices, about 3–4 minutes. If using smoked fish, add it now and break into flakes.
4. Add the drained rice, turmeric (if using), and water or broth. Stir once, bring to a gentle boil, then reduce heat to low, cover, and simmer for 12 minutes.
5. Uncover, stir in the chopped amin'anana, pressing it down into the rice so it wilts; cover and continue to simmer on low until the rice is tender and the greens are cooked, about 6–8 minutes more. Add extra water (2–4 tbsp / 30–60 ml) if needed.
6. Remove from heat, season with salt, pepper, and lime juice. Let rest covered 5 minutes, then fluff with a fork and garnish with chopped scallions before serving.