Malagasy Achard de Legumes Rice Bowl

Ingredients

• 3 cups shredded cabbage
• 2 carrots, cut into fine matchsticks
• 6 oz green beans, thinly sliced lengthwise
• 1 1/2 cups rice
• 1/3 cup neutral oil
• 1 small onion, very thinly sliced
• 4 garlic cloves, minced
• 1 tbsp freshly grated ginger
• 1 tsp ground turmeric
• 1/3 cup white vinegar
• 1/2 cup roasted peanuts
• 1 lime, cut into wedges
• 1 1/2 tsp fine salt, plus more to taste
• 2 tbsp chopped cilantro or parsley

Steps

1. Toss the cabbage, carrot, and green beans with 1 teaspoon of the salt in a colander and leave for 20 minutes, then squeeze out the water with your hands.
2. Salting and squeezing first is what keeps the achard crisp; skip it and the vinegar draws out water later and leaves everything limp and diluted.
3. Rinse the rice and simmer it in 2 1/4 cups salted water, covered, over the lowest heat for 15 minutes, then leave it covered off the heat.
4. Heat the oil in a small pan over medium heat, add the onion, garlic, ginger, and turmeric, and cook for 3 to 4 minutes, until fragrant and the turmeric has lost its raw smell.
5. Take the pan off the heat and stir in the vinegar and the remaining salt. It will hiss; that is expected.
6. Pour the warm dressing over the squeezed vegetables and toss thoroughly so every shred is coated in yellow oil.
7. Leave the achard to stand for at least 20 minutes, tossing once or twice, so the vegetables pickle lightly while keeping their crunch.
8. Taste and adjust with more vinegar or salt, then serve over the rice with the peanuts, cilantro, and lime wedges.

Allergen note: Contains peanuts.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.