Green leafy vegetable rice is enriched wholesome rice, an excellent way to add more vegetables to your diet. Made with green amaranth and lovely aromatic herbs, it is herby, packed full of flavour and nutrients.
I have been craving green leafy vegetables of late especially green amaranth simply called green in Nigeria or callaloo in the Caribbeans. I’ve used it in many different ways, as a dip, sauce, green snack balls, etc.
What excites me about this green rice apart from the fact that it is pretty, healthy and tastes fresh is its versatility.
Besides eating it on its own, you can serve it as a side for chicken or fish, it can be accompanied by Nigerian tomato stew, Nigerian smoked fish sauce, fried plantains, omi obe (stew), beans porridge or Nigerian refried beans.
The fish stock ties everything together. You can use meat stock or just stock cubes. You can use whatever herbs are available to you. Also, use spinach or kale if you can’t find green amaranth.
Green leafy vegetable rice will make an interesting dish on your dinner table and will be loved by everyone.
To prepare Green leafy vegetable rice
1 cup rice Dry fish 1 scotch bonnet, finely chopped (fresh pepper) 2 tablespoons vegetable oil 1/2 small onion, sliced 10g uziza leaf 10g scent leaf (nchanwu, efirin) 100g green (green amaranth) 2 seasoning cubes 1/2 teaspoon ground Cameroun pepper
Wash and boil rice until it is halfway done (parboil). Drain, rinse in cold water and leave in a sieve, set aside.
Wash dry fish and place in a small pot.
Add a little water, salt, scotch bonnet and some sliced onions. Cook until fish is soft.
Wash and finely shred uziza, scent leaf and green.
In a dry pot, pour vegetable oil, when hot add onions and fry until soft.
Add fish stock and some water (about 1 cup in total, depending on how well done the rice is).
Add seasoning cubes and Cameroun pepper, stir and taste, add salt.
Bring to a boil and pour in the rice, stir gently.
Add greens and stir.
Place cooked fish on top, cover and cook on medium heat until rice is fully cooked, adding more water if needed.
Take off the heat and serve.
If you enjoyed my Green leafy vegetable rice, you will also enjoy my Healthy mixed green vegetable dip, Potato and green vegetable balls, Nigerian greens and beans and Nigerian smoked fish with greens.
Green leafy vegetable rice (Callaloo Rice)
Ingredients
- 1 cup rice
- Dry fish
- 1 scotch bonnet finely chopped (fresh pepper)
- 2 tablespoons vegetable oil
- ½ small onion sliced
- 10 g uziza leaf
- 10 g scent leaf nchanwu, efirin
- 100 g green green amaranth
- 2 seasoning cubes
- ½ teaspoon ground Cameroun pepper
Instructions
- Wash and boil rice until it is halfway done (parboil). Drain, rinse in cold water and leave in a sieve, set aside.
- Wash dry fish and place in a small pot.
- Add a little water, salt, scotch bonnet and some sliced onions. Cook until fish is soft.
- Wash and finely shred uziza, scent leaf and green.
- In a dry pot, pour vegetable oil, when hot add onions and fry until soft.
- Add fish stock and some water (about 1 cup in total, depending on how well done the rice is).
- Add seasoning cubes and Cameroun pepper, stir and taste, add salt.
- Bring to a boil and pour in the rice, stir gently.
- Add greens and stir.
- Place cooked fish on top, cover and cook on medium heat until rice is fully cooked, adding more water if needed.
- Take off the heat and serve.
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