Dirty rice collard rollups
Dirty rice collard rollups

Hello everybody, it’s Brad, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, dirty rice collard rollups. One of my favorites. This time, I will make it a bit unique. This will be really 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. Rice-filled vegetarian dolmades made with blanched collards instead of traditional grape leaves.

Dirty rice collard rollups is one of the most popular of current trending foods in the world. It is appreciated by millions every day. It’s simple, it’s fast, it tastes yummy. They’re nice and they look wonderful. Dirty rice collard rollups is something that I have loved my whole life.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook dirty rice collard rollups using 7 ingredients and 13 steps. Here is how you can achieve that.

The ingredients needed to make Dirty rice collard rollups:
  1. Take 1 bundle collards (about 12 big leafs)
  2. Take 1 pound ground beef
  3. Make ready 1 small onion
  4. Get 1 1/2 cups cooked white rice
  5. Prepare to taste Old Bay Hot
  6. Make ready to taste Salt & Pepper
  7. Prepare 2 cups beef broth if not using collard stock

Healthy Collard Green Dirty Rice WrapsYummly. Zatarain's® Dirty Rice TacosMcCormick. rice, taco shells, ground cumin, ground beef, water. 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.

Instructions to make Dirty rice collard rollups:
  1. Cook rice. Set to the side and let cool.
  2. 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.
  3. 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.
  4. Blanch (boil) your greens for 2-3 minutes. Just enough to make them flexable.
  5. 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.
  6. In a heavy bottom nonstick pan brown your hamburger meat.
  7. 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.
  8. 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.
  9. 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.
  10. 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".
  11. Pour stock (or beef broth) into dish until the wraps are 1/3 way covered.
  12. Cover tightly with foil and cook for 40 minutes on 350°.
  13. After 40 minutes uncover and lightly salt top of rolls. Place back in oven uncovered for 10 minutes. Serve hot!

Southern Style Dirty Rice is my take on a New Orleans traditional dirty rice which is often made with chicken gizzards and livers, which g. My family is Cajun, my grandparents spoke Cajun French as well as English, for every holiday my Maw-Maw made dirty rice. Classic Louisiana Cajun dirty rice, a rice pilaf made with the holy trinity of onions, celery, and peppers, and ground pork and chicken 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. When I get collards, they're usually given to me by someone who grew them in their own garden so I have to take extra care when cleaning them (it's not uncommon to find leaves, pine straw, dirt or maybe even a.

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