‘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

Wraps

  • 4 large collard greens

Filling

  • 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

Optional

  • 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.

KEEP UP TO DATE

Sign up to receive our newsletter