Dirty Rice w/ Collards & Leeks
Green falafels are easy to make and fun to eat! Packed with protein from chickpeas and your daily needs of vitamins A, C K and calcium from collards, these taste great over a salad, rice, or tossed into a wrap with hummus. Any way will ensure one hearty meal!
- 2 cups vegetable stock
- 1 cup long grain brown rice
- 1 bunch collards, stems removed
- 2 tbsp. olive oil
- 1 leek, halved lengthwise and thinly sliced crosswise into half-moons
- 1 garlic clove, minced
1. In a saucepan, bring the vegetable stock to a boil. Add the rice, cover and return to a boil. Reduce heat and simmer 30-40 minutes until liquid has been absorbed. Let sit 5 minutes to cool. Fluff with a fork.
2. While the rice cooks, stack the collard leaves on top of each other, with the leaf tips all at the same end. Roll the stack tightly into a long tub. Starting at the thick end, slice the collards as thinly as possible to make spaghetti-like strands.
3. In a large skillet with a lid, heat the oil over medium heat until shimmering. Add the leeks and sauté until tender, about 5 minutes. Stir in the garlic.
4. Add 1 cup of water to the leeks and garlic. Stir in the collards and a pinch of salt. Cover and cook on medium heat about 15 minutes, until the collards are tender. Transfer to a colander and drain well.
5. Dump the drained collards on a cutting board and chop into pieces less than an inch long.
6. Stir the collards, soy sauce, cayenne, yeast, salt and pumpkin seeds into the rice. Grind a generous amount of black pepper. Taste and adjust seasoning if needed.
Recipe adapted from: http://www.lettyskitchen.com/dirty-rice-collards-leeks-vegan-gluten-free/