Monday, October 14, 2013

Kinda Like Stuffed Grape Leaves....Tapanade Stuffed Collard Leaves

As I have mentioned before, Meditaranean food and Greek Cuisine are my top choices when it comes to picking my favorite ethnic food.  With that said, we really haven't had a Med.  night in quite some time.
Maybe I enjoy it so much because of it's versatility and grazing features.  I love to have a sampler plate of different items with a variety of sauces (clearly).  So tonight we had vegetables, roasted garlic hummus, falafel, stuffed leaves and vegan tsatsiki.  A perfect meal to share and tantalize your taste buds with various different flavors.

Ingredients/Directions (for stuffed collard leaves)

1 c brown rice uncooked
1 tbsp capers chopped
1 tsp juice from caper jar
1-2 tbsp chopped meditaranean olives
whole collard green leaves (about 6 large leaves)
1 tbsp apple cider vinegar

In a bowl, bring 2 c of water and 1 c brown rice to a bowl.  Cover and simmer for about 30 minutes or until water is absorbed.

In meantime, in a large pot bring water to a boil and set up an ice cold water bath.  Once water is boiling, throw in collard leaves and boil for about 4 minutes.  Immediately throw leaves in ice cold water bath for the same 4 minutes.
Remove and lightly pat dry with paper towel. 

Prepare the collard wrappers by cutting each leave in half length wise along the stem and discard stem.  Set aside.

Once rice is done, transfer to bowl and add toss in capers, chopped olives and the caper juice.  Now it's time to roll these suckers.  Spoon in the rice mixture in the center of each leave and roll as if rolling a burrito (tucking the sides inwards as your roll).  Do until the rice and leaves are gone.  Either enjoy warm or cool in refrigerator.

Serve with vegan tzatziki and/or hummus!

Tapanade Stuffed Collard Leaves

No comments:

Post a Comment