Stuffed collard rolls

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Stuffed collard rolls

 

Tender whole collard leaves (1 per roll, or use more if really small)

 

Plum sauce or sweet and sour sauce

 

Filling (for about 15 rolls):

Cook any desired combination of rices (black imperial rice is great,

or a mix of black, red and brown rices) (make 3 cups total).

olive oil

Red onions, minced, (1 or 2)

Dried or fresh shitake mushrooms –

Dried black fungus mushrooms (optional)

Both types of mushrooms are soaked and cut, or use pre-cut kind.

Other optional ingredients: bell peppers, celery, herbs.

optional: jar of gluten with peanuts, or a package of Yves ground

round (meatless).

 

Sautee minced onion, when crystallized add mushrooms, cook for another

5 minutes or so and add the meatless ground round or the gluten

(chopped) at the end. Sautee until cooked. Add rices and sautee until

warm and done.

 

Steam collar leaves in steamer until just pliable. Let them cool.

 

Fill leaves with rice filling and steam until completely cooked and

tender. Serve with either plum sauce or sweet and sour sauce.