Wali Wa Kukuma

Ingredients

Rice

1 cup, rinsed

Collard greens

2 cups, chopped

Onion

1 medium, diced

Garlic

3 cloves, minced

Tomato

1 medium, diced

Coconut milk

1 cup

Vegetable broth

1 cup

Cumin

1 teaspoon

Turmeric

1 teaspoon

Salt

1/2 teaspoon

Black pepper

1/4 teaspoon

Lemon juice

2 tablespoons

Fresh cilantro

1/4 cup, chopped (for garnish)

Instructions

1. Rinse the rice under cold water until the water runs clear. Drain and set aside.
2. In a large pot, heat 1 tablespoon of oil over medium heat. Add the diced onion and minced garlic. Sauté until the onion is translucent, about 3-4 minutes.
3. Add the chopped collard greens and diced tomato to the pot. Cook for 5 minutes until the greens wilt and the tomato softens.
4. Stir in the rinsed rice, ensuring it is well combined with the vegetables.
5. Pour in the coconut milk and vegetable broth. Add turmeric, cumin, salt, and black pepper. Stir well to incorporate the spices.
6. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 20 minutes, or until the rice is tender and the liquid is absorbed.
7. Once the rice is cooked, remove the pot from the heat. Stir in the lemon juice for a zesty finish.
8. Serve Wali wa Kukuma hot, garnished with fresh cilantro.