Sunny Collard Wrap
Collard greens filled with salty tamari, hearty brown rice, Fresh Express Sunflower Crisp Chopped Salad and flaky nutritional yeast, which adds an umami punch. Flavors so bold and satisfying you will forget how healthy they are after the first bite.
This recipe is brought to you by Nourish, our guide to eating a variety of whole foods that expand your palate, give you more energy and help you live a balanced life. If you love it, check out the entire Nourish collection.
This recipe is brought to you by Nourish, our guide to eating a variety of whole foods that expand your palate, give you more energy and help you live a balanced life. If you love it, check out the entire Nourish collection.
Recipe - WAYZATA
Sunny Collard Wrap
0
Servings4
Cook Time45 Minutes
Ingredients
4 large collard green leaves, washed and stems trimmed
2 cups water
1 cup short grain brown rice, uncooked
½ cup raw sunflower seeds, soaked in 2 cups water overnight
1 tablespoon reduced sodium tamari
1 tablespoon olive oil
2 tablespoons nutritional yeast
1 bag Fresh Express Sunflower Crisp Chopped Salad Kit
Directions
- Fill a large sauté pan with 2 to 3 inches of water and bring to boil. Lightly blanch the collard leaves one at a time in hot water for no more than 30 seconds each leaf. Cool on paper towels.
- In a small saucepan, bring 2 cups of water to a boil, then add the brown rice. Once the water starts to boil again, turn the heat to low, cover and let the rice simmer for 20 minutes. Then turn off the heat and allow the rice to sit, covered, for 15 minutes.
- Drain the sunflower seeds and place them in a medium-sized bowl. Add the cooked rice, reduced sodium tamari, olive oil and nutritional yeast. Stir to combine. Prepare the salad kit according to the instructions.
- Place the collard leaves on a flat surface. Remove the thick part of the stems, leaving the leaves shaped like lily pads. Spread 1 cup of the rice mixture and 1 cup of the Fresh Express Salad mixture on the trimmed stem end of each collard leaf. Wrap by folding the sides in, then rolling up as you would a burrito. Repeat with remaining collard leaves.
0 minutes
Prep Time
45 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Cal-Organic Farms Organic Collard Greens Bunch, 1 Each
$4.99
L&B Spring Water, 20 Ounce
$0.99$0.05/oz
Lundberg Farms Organic Short Grain Brown Rice, 2 Pound
Deal
$7.99 was $9.89$4.00/lb
L&B Raw Sunflower Nuts, 11 Ounce
$5.49$0.50/oz
San-J Reduced Sodium Tamari Wheat Free Soy Sauce, 10 Ounce
$6.49$0.65/oz
L&B Extra Virgin Olive Oil, 16.9 Ounce
Deal
$11.99 was $12.99$0.71/oz
Bragg Nutritional Yeast, 4.5 Ounce
Huge Deal
$5.99 was $7.99$1.33/oz
Fresh Express Sunflower Crisp Chopped Salad Kit, 11.1 Ounce
$5.49$0.49/oz
Directions
- Fill a large sauté pan with 2 to 3 inches of water and bring to boil. Lightly blanch the collard leaves one at a time in hot water for no more than 30 seconds each leaf. Cool on paper towels.
- In a small saucepan, bring 2 cups of water to a boil, then add the brown rice. Once the water starts to boil again, turn the heat to low, cover and let the rice simmer for 20 minutes. Then turn off the heat and allow the rice to sit, covered, for 15 minutes.
- Drain the sunflower seeds and place them in a medium-sized bowl. Add the cooked rice, reduced sodium tamari, olive oil and nutritional yeast. Stir to combine. Prepare the salad kit according to the instructions.
- Place the collard leaves on a flat surface. Remove the thick part of the stems, leaving the leaves shaped like lily pads. Spread 1 cup of the rice mixture and 1 cup of the Fresh Express Salad mixture on the trimmed stem end of each collard leaf. Wrap by folding the sides in, then rolling up as you would a burrito. Repeat with remaining collard leaves.