Collard Wraps
Makes 8-10
INGREDIENTS
2 tablespoons olive oil
1/2 red onion, minced
1/4 teaspoon salt
1 teaspoon smoked paprika
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
1 cup brown rice
5 cups vegetable broth
1/4 cup dried currants
1/2 cup toasted almonds, chopped
2 tablespoons parsley, minced
2 tablespoons thyme leaves
2 tablespoons oregano, minced
1 bunch collard greens
PROCEDURE
Heat the oil over medium heat. Add the onions and sauté until soft and translucent. Add the salt, paprika, chili and cumin, stir and continue cooking until fragrant. Add the rice and stir constantly for a few minutes until toasted and opaque. Add the broth, bring to a simmer, and cook for 45-55 minutes, stirring occasionally until the rice is cooked through and creamy. Stir in the currants, almonds and herbs and set aside.
Trim any extra stem off of the collard leaves. Bring a large pot of water to a boil. Blanch the collard leaves for a few minutes until bright green. Remove from the water and immediately run under cold water.
To assemble the wraps, place about 1/4 cup of the filling on each leaf, tuck the sides in and roll the wraps.