Collard Wraps


10-11 cups dry rice
1-2 collard green leaves per person (approximately 70 total; larger leaves are easiest to handle and make a good serving size) 
At least 15 cups chopped fresh vegetables, such as summer squash, corn, carrots, yellow onions or garlic
Salt and pepper to taste
1 cup chia or flax seeds
Peanut sauce, hummus or your choice of dip


These wraps are a great way to eat your veggies and can be served with a variety of dips!

Dice vegetables to about ¼“ cubes. While chopping vegetables, begin to cook rice in a large pot.
While rice is cooking, prepare collards (large leaves are easiest to handle and make a good serving size). Fill a large frying pan or wok with water and bring to a boil. Dip each collard leaf one by one in water and submerge for 5-10 seconds, just until bright green and pliable. Using a knife or peeler, gently shave the rib of the stem down so it is flat and thin, making the wrap easy to roll. 
Toward end of rice cooking time, add chopped vegetables to the top of the pot and cover to gently steam the vegetables, about 5-10 minutes. 
Gently mix in vegetables with rice.  Add salt and pepper to taste and mix in chia or flax seeds.  
Pat collard leaf dry if wet.  Place a leaf on cutting board, with stem facing you.  Scoop approximately 3/4 cup of rice filling onto bottom of leaf; tuck sides of leaf toward middle and roll up each leaf burrito-style. Repeat until all leaves are used.
Serve warm or at room temperature with peanut sauce or hummus. Spicy and garlicky dips go well with the wraps.

Serving Size:
Makes 40-60 servings.
Seattle Tilth
Stephanie Fairweather