Meat-eaters may brown 1/2 lb. boneless chuck or ground beef at the beginning. The tomato is then added and sautéed as below. For more protein, try stirring in a can of drained chickpeas with the rice and water. Serve with a lettuce salad tossed with just lemon juice and salt. 2 Tbsp. oil 1 c. chopped tomato, canned or frozen 1 bu. green onions, 1" pieces 1 bu. mustard greens (or other greens), chopped small 1 bu. spinach (or beet greens or chard), chopped small 1 c. basmati (or long-grain white) rice 1 Tbsp. salt 1/2 tsp. pepper
Sauté the chopped tomatoes in the oil for 10 minutes on medium heat, then add the green onions and all the greens. Stir briefly to wilt, then cover and cook, stirring occasionally, 5 minutes. Add the rice, 2 cups water, and the salt and pepper. Bring to a boil, cover tightly and turn down the heat to very low. Leave undisturbed 20 minutes, until rice is tender and all the liquid is absorbed. Serves 3 as a main dish, 6 as a side.
From The African Cookbook by Bea Sandler