½ Ib. boneless chuck cut in ½-inch cubes
2 tbs. oil
1 tomato cut in½-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: Sauté: ½ lb. boneless chuck cut in ½-inch cubes in 2 tbs. oil until meat is brown on all sides. Add 1 tomato cut in ½-inchchunks. Cook with the beef for 10 minutes. Add: 1 bunch scallions, cut in 1-inch pieces, ½ lb. mustard greens, cut in small pieces, ½ lb. spinach, cut in small pieces and 1 bunch watercress, cut in small pieces. Sauté 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.
Country: Madagascar