For more information please visit: http://www.pattyjames.com
1 Bunch (100 gm) (6 Medium Leaves)
1 Cup (16 tbs) (Short Grained)
2 Cup (32 tbs)
1⁄2 Cup (8 tbs), dry toasted, finely chopped
1⁄3 Cup (4.8 tbs), dried, cut in half with scissors.
1⁄2 Cup (8 tbs)
1⁄4 Teaspoon, ground
1. Combine rice and water, place in a 2 quart saucepan and bring to a boil. Reduce heat, cover and simmer on low heat for 45 minutes or until done.
2. Meanwhile, wash collard greens and then blanch for 30 seconds. Cool and set aside. When rice is slightly cooled, stir in almonds, salt and seasonings, cranberries and feta cheese.
3. Gently, cut large stems from collard leaves. Lay flat on a cutting board. Place a scoopful of the rice mixture in the center of the leaf. Roll up like a burrito tucking in the sides of the leaf. Repeat for all leaves.
4. To reheat, place in steamer, over, not in, boiling water and steam for 5 minutes. Garnish with orange infused olive oil or orange or grapefruit juice and serve.