Collard Leaf Rice And Bean Wraps

Who knew you may use a collard leaf instead of a flour tortilla to make a delectable and nutritious wrap?


  • 2 cups vegetable broth or water
  • pinch sea salt
  • 15 ounce can garbanzo beans drained
  • ½ cup uncooked Lotus Foods Organic Brown Jasmine Rice
  • ½ cup uncooked Lotus Foods Organic Madagascar Pink Rice
  • ½ cup minced celery
  • ½ cup shredded carrot
  • ¼ cup vegan mayonnaise
  • 1-2 tsp your favorite seasoning blend
  • 6 collard leaves
  • ¼ cup chopped pitted black olives
  • 2 tbsp minced parsley


  1. In a medium saucepan, integrate the rice with the broth and sea salt. 
  2. deliver to a boil over medium excessive warmness and decrease to simmer on low, blanketed, for fifty minutes or until the rice is fluffy and tender.
  3. switch cooked rice to a huge bowl and add the remaining elements, besides the collard leaves. mix well and set apart.
  4. To prepare the collard leaves, trim off the stems. 
  5.  convey a huge pot of water to boil over excessive warmth and add 2 or three collard leaves. Boil for a minute or two, until dark inexperienced and gentle. eliminate with tongs and switch to a colander to drain and funky. Repeat with final leaves. 
  6. Take a cooled collard leaf and lay it on a plate, stem facet going through up. place 1 cup of rice-bean combination inside the middle and roll the collard leaf around the filling to make a wrap. 
  7. Repeat with remaining substances.
  8. revel in!

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