Step-by-Step Guide to Prepare Super Quick Homemade Dirty rice collard rollups

Hello everybody, hope you are having an amazing day today. 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 little bit tasty. 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-filled vegetarian dolmades made with blanched collards instead of traditional grape leaves. Wishing you a fabulous day-get in the kitchen and cook something delicious! To get my latest recipe posts and exclusive monthly newsletters, subscribe here.

Dirty rice collard rollups is one of the most well liked of recent trending meals on earth. It is easy, it is quick, it tastes yummy. It is enjoyed by millions every day. Dirty rice collard rollups is something which I have loved my whole life. They are nice and they look wonderful.

To begin with this recipe, we have to prepare a few components. You can have dirty rice collard rollups using 7 ingredients and 13 steps. Here is how you can achieve it.

The ingredients needed to make Dirty rice collard rollups:

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

In this recipe, she pairs collard greens with rice, another favorite Southern ingredient, to create a savory and flavorful dish hearty enough to be served as a. These Collard Roll Ups are filled with a seasoned ground beef mixture with rice, onions and parsley. 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.

Steps 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!

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. Dirty Rice adds a crunchy Cajun twist to Dirty Rice Scotch Eggs–the latest trend in pub grub. When deep-frying, choose an oil with a high smoke point, such as canola or peanut oil. Dirty Rice Scotch Eggs. this link is to an external site that may or may not meet accessibility guidelines.

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