Collard Leaf Rice and Bean Wraps

From Christine's Kitchen

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  • ½ cup uncooked Organic Brown Mekong Flower Rice
  • ½ cup uncooked Organic Madagascar Pink Rice
  • 2 cups vegetable broth or water
  • Pinch sea salt
  • 1 15-ounce can garbanzo beans, drained
  • ½ cup minced celery
  • ½ cup shredded carrot
  • ¼ cup chopped pitted black olives
  • 2 tablespoons minced parsley
  • ¼ cup vegan mayonnaise
  • 1-2 teaspoons your favorite seasoning blend
  • 6 collard leaves


In a medium saucepan, combine the rice with the broth and sea salt. Bring to a boil over medium high heat and reduce to simmer on low, covered, for 50 minutes or until the rice is fluffy and soft. Transfer cooked rice to a large bowl and add the remaining ingredients, except the collard leaves. Mix well and set aside. To prepare the collard leaves, trim off the stems. Bring a large pot of water to boil over high heat and add 2 or 3 collard leaves. Boil for a minute or two, until dark green and tender. Remove with tongs and transfer to a colander to drain and cool. Repeat with remaining leaves. Take a cooled collard leaf and lay it on a plate, stem side facing up. Place 1 cup of rice-bean mixture in the center and roll the collard leaf around the filling to make a wrap. Repeat with remaining ingredients.

Recipe created for Lotus Foods Company.

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