Juliette Carr responds: Definitely wash and chop the burdock--don't peel it. You can grate it if you want but it will take...
- Ready in: 30 minutes prep; 45 minutes to cook
- Serves: 6
- Complexity: medium
This recipe is from the New Farms for New Americans Cookbook, a collection of recipes contributed by Africans Living in Vermont. Molukhiais from the mallow family and is a commonly used green in parts of Africa. However, if you can’t find molukhia at a store or at one of the Burlington farmers’ markets where African immigrants are selling their produce, feel free to substitute spinach instead.
- 5 cups chopped onions
- olive oil
- 3/4 lb. boneless stewing beef
- 1/2 cup chopped fresh dill
- 3 cloves garlic
- 14 oz. chopped molukhia
- 4 cups rice
1. Fry onions in a pan with olive oil on medium heat for 2–3 minutes.
2. Add beef to pan and mix with onions for 2–3 minutes. Add 3 cups of water and a pinch of salt. Allow to come to a boil and cook, covered, on medium heat for about 30 minutes or until onions have softened to the point of disintegration.
3. While waiting, blend dill with garlic and ½ cup of water. Prepare the rice separately.
4. Add molukhia and dill blend to the beef/onion mixture after the onions have softened. Stir, then let cook on medium heat approximately 10 minutes.
5. Press cooked rice into a shallow bowl, then overturn onto a plate, to keep the rounded shape. Pour the molukhia mixture over the rice and enjoy!