Recipe of Favorite Dirty rice collard rollups

Hello everybody, it is Brad, welcome to my recipe page. Today, we’re going to make a distinctive dish, dirty rice collard rollups. One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

Dirty rice collard rollups is one of the most well liked of current trending meals in the world. It’s appreciated by millions every day. It’s easy, it’s quick, it tastes delicious. Dirty rice collard rollups is something which I’ve loved my whole life. They’re fine and they look wonderful.

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. You'll love this dirty rice for its peppery spice, for the subtly fragrant nibbles of leeks, and for the generous amount of collards, their taste This vegetarian version is made with a whole lot of collards and a duo of leeks and cayenne pepper. Southerners, don't chastise me too much for dirtying the. A healthy and low carb alternative to the Cajun favorite.

To begin with this particular recipe, we have to 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. Make ready 1 pound ground beef
3. Prepare 1 small onion
4. Make ready 1 1/2 cups cooked white rice
5. Make ready to taste Old Bay Hot
6. Prepare to taste Salt & Pepper
7. Prepare 2 cups beef broth if not using collard stock

You can use any kind of ground meat for these roll ups. The rice in the mixture helps to loosen the meat so you don't end up with a tough and dense log of meat. This Brazilian Style Dirty Rice might be a far stretch from the authentic Creole dish. But it's tasty, easy and made in one pot!

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!

This Brazilian Style Dirty Rice might be a far stretch from the authentic Creole dish. But it's tasty, easy and made in one pot! I like to serve it as a main course, with a side of salad or collard greens. I confess I was a little hesitant to call this "dirty rice". An authentic Creole dish, dirty rice gets its distinctive name from its appearance.

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