- 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.