Hey everyone, it is me, Dave, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, dirty rice collard rollups. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
This vegan rice and greens recipe gets its roots from the Deep South where collard greens were traditionally boiled in water alongside bacon or This low-calorie meal is also a great option for anyone cooking on a budget. Rice—one of the cheapest foods you can buy—makes it a filling meal (even. Blanch a couple of minutes in boiling water, then chill in ice water.
Dirty rice collard rollups is one of the most well liked of current trending meals on earth. It’s simple, it’s quick, it tastes yummy. It’s enjoyed by millions every day. Dirty rice collard rollups is something that I’ve loved my entire life. They are fine and they look wonderful.
To begin with this recipe, we have to prepare a few ingredients. You can cook dirty rice collard rollups using 7 ingredients and 13 steps. Here is how you cook it.
The ingredients needed to make Dirty rice collard rollups:
- Take collards (about 12 big leafs)
- Take ground beef
- Make ready small onion
- Make ready cooked white rice
- Get Old Bay Hot
- Take Salt & Pepper
- Get beef broth if not using collard stock
This dirty rice gets its flavoring from chicken sausage, paprika, cayenne pepper, and even a poblano chile. Just add a serving of hot cornbread. Chef, cookbook author, and recipe developer Virginia Willis is a big proponent of collard greens and wonders why they haven't received the celebrity. Healthy Collard Green Dirty Rice WrapsYummly.
Steps to make Dirty rice collard rollups:
- Cook rice. Set to the side and let cool.
- While rice is cooling, wash your collards in cool water. You can either keep your collards whole, or if they're super big you can cut them in half. Either way you need leafs about the size of your hand. Make sure to cut stem off as well. I learned cutting the greens horizontally is better than how I cut mine in the pic.
- Get a pot with the collard stock in it and set it to high until it starts to boil. If not using collard stock use salted water.
- Blanch (boil) your greens for 2-3 minutes. Just enough to make them flexable.
- After 2-3 minutes put your collards in ice cold water to stop the cooking process. I fill my sink up with water and transfer them from the boiling water to the sink with a wooden spoon.
- In a heavy bottom nonstick pan brown your hamburger meat.
- Cut up your onion and cook with the meat. DO NOT DRAIN MEAT!! Use about 3 tablespoons of Old Bay (I use a little more) and salt and pepper to season meat while its cooking.
- When meat is browned pour in 1 cup of collard stock (or 1 cup beef broth) into the pan, fold in your rice and let cook down until the liquid is almost gone. About 10 minutes.
- Spoon meat mixture into top part of collard leaf and roll up like a burrito. Place rolls in a 9x13 baking dish, seam sides down. If you have to double roll the wraps it's ok.
- Continue until you either run out of mixture or collards. If you have left over mixture spoon it on top of rolls, if you have extra collards continue to cook them and use them as your "side".
- Pour stock (or beef broth) into dish until the wraps are 1/3 way covered.
- Cover tightly with foil and cook for 40 minutes on 350°.
- After 40 minutes uncover and lightly salt top of rolls. Place back in oven uncovered for 10 minutes. Serve hot!
Classic Louisiana Cajun dirty rice, a rice pilaf made with the holy trinity of onions, celery, and peppers, and ground pork and chicken livers. Case in point, this "dirty" rice. It's a Cajun classic, and so good that the first time you eat it you'll wonder where it's been all your life. Dirty rice is a traditional Cajun dish, often made with chicken livers and/or giblets, ground meat, onions, celery and bell peppers, and heavily spiced. I like to serve it as a main course, with a side of salad or collard greens.
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