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.

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Recipe Summary

prep:
10 mins
cook:
4 hrs 10 mins
total:
4 hrs 20 mins
Servings:
24
Yield:
24 servings
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

144 calories; protein 3.2g 7% DV; carbohydrates 27.1g 9% DV; fat 2.7g 4% DV; cholesterolmg; sodium 156.3mg 6% DV. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
11/21/2017
I really enjoyed this simple yet healthy recipe. I loved the kick of ginger. I scaled this recipe down and cooked on the stove for something faster for dinner. Next time I might add carrots and sub tomato paste if I am low on tomatoes. Read More
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