‘Lentil and Rice’ Collard Green Burrito

Serves 4

Rice/Lentil Ingredients

  • 1/2 cup green or French lentils
  • 1 cup short grain brown rice
  • 3 cups filtered water
  • Sea salt


  • 4 large collard greens


  • 1 tbsp. Extra-virgin olive oil
  • 1 large garlic clove, minced
  • 1/2 tsp. ground cumin
  • 1/2 tsp. ground coriander
  • 1 carrot, julienned
  • 3 green onion, chopped
  • 2 Roma tomatoes, chopped
  • 1 red bell pepper, thinly sliced
  • 1/4 tsp. fresh ground pepper


  • Fresh salsa as topping before or after baking

Heat oven to 350F.  Prepare a 9X13 inch baking dish by lightly greasing with extra-virgin olive oil.  Combine lentils and rice, rinsing well.  Add to 3 cups of water in a medium sized pot with a pinch of salt.  Bring to a boil, then lower to a simmer letting cook for approximately 30 minutes or until no water remains in the pot.

Prepare a steamer, when ready, trim the stem off and steam collard greens for 1-2 minutes until soft.  Remove from steamer and set aside. In a large frying pan, heat 1 tbsp of olive oil.  Sauté the garlic, cumin and coriander for 1 minutes before adding the beans, carrot, scallion, tomato, bell pepper, salt and pepper.  Cook for 5 minutes, stirring occasionally.  Remove from heat.  Set aside until the rice and lentils are cooked.

When everything is ready, lay collard flat with vein side up. Spoon 4 tbsp of rice and lentil mixture onto the trimmed end. Then add 2-3 tbsp of the filling.  Fold each side over the filling as you would like a burrito. Use a toothpick to keep the burrito together if necessary.  Repeat with all leaves. Place in the baking dish, cover, and bake for 20 minutes.


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