Mushroom and Rice Stuffed Collards

By March 3, 2011Uncategorized

1 Tbsp. olive oil

1 large onion, chopped and divided

2 garlic cloves, minced

8 oz. button mushrooms, diced

1/4 tsp. crushed red pepper

1/4 tsp. dried thyme

salt and pepper to taste

1 1/2 cups cooked brown rice
1 tsp. olive oil 2 garlic cloves, minced

1 1/2 cups crushed tomatoes

1/2 tsp. dried basil

6 large collard green leaves

Heat 1 Tbsp. olive oil over medium heat in a medium skillet. Sauté half of onion until tender, and then add garlic and cook another minute. Stir in mushrooms, red pepper, thyme, and salt and pepper and cook until mushrooms are brown and soft. Combine mushrooms with rice and set aside. Add 1 tsp. oil to the same skillet and sauté the remaining half of the onion until tender. Then add garlic, cook an additional minute, and stir in tomatoes, basil, and salt and pepper. Let this simmer for 20 min. Remove the end of the stem (past the leaf) from each collard green. Then fold each one in half length-wise so that the tough stem is on the outside. Trim some of the stem off, being careful not to cut leaf. Then plunge the leaves into a large pot of boiling water for 1-2 min, until tender. Remove from water and let cool for a few minutes.  Add about 1/4 cup sauce to the bottom of a medium baking dish. Assemble rolls by placing about 1/2 cup of mushroom and rice mixture to one end of a collard leaf and rolling it, folding ends in as you go. Place each roll in the prepared pan and top with remaining sauce. Bake at 350 for 30 min. Serves 3.  From


Author Terra

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