Description
Winter Vegetarian Collard Rolls with Rice Pilaf are a heartwarming dish that combines tender collard greens with a flavorful, protein-packed filling. Each roll is stuffed with a savory mixture of jasmine rice, chickpeas, and diced tomatoes, making it the ideal comfort food for chilly evenings. Easy to prepare and visually appealing, these collard rolls bring the warmth of home-cooked meals to your dinner table while evoking fond memories of family gatherings.
Ingredients
Scale
- 8 large collard green leaves
- 1 cup cooked jasmine rice
- 1 cup canned chickpeas (drained and rinsed)
- 1 cup canned diced tomatoes
- 1 medium yellow onion (diced)
- 2 garlic cloves (minced)
- 1 tsp ground cumin
- 1 tsp paprika
- 2 cups low-sodium vegetable broth
- Fresh parsley or cilantro (for garnish)
Instructions
- Blanch collard greens in boiling water for 2 minutes until bright green. Transfer to an ice bath.
- In a saucepan, heat olive oil over medium heat. Saut? onion until translucent; add garlic, rice, cumin, paprika, and vegetable broth. Bring to a boil; reduce heat, cover, and simmer for about 15 minutes.
- In a bowl, mix cooked rice with chickpeas, diced tomatoes, salt, and pepper.
- Lay each collard leaf flat; place about 2 tablespoons of filling at the base and roll tightly like a burrito.
- Arrange rolls seam-side down in a baking dish lined with parchment paper. Drizzle with vegetable broth or olive oil; cover with foil and bake at 350?F (175?C) for 20 minutes.
- Serve warm garnished with fresh herbs.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 roll (150g)
- Calories: 220
- Sugar: 3g
- Sodium: 180mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 0mg