by Bold Commerce Collaborator
26 Aug 2019

Kale Veggie Rolls

Ingredients

10 kale leaves
1 cup brown rice (cooked)
1/2 cup (75 g) onion, finely chopped
8 oz (227 g) white button mushrooms, finely chopped
1 tomato, chopped
2 tbsp parsley, chopped
1 tbsp chives, chopped
1 tbsp lemon juice
2 tbsp olive oil, divided
salt and pepper to taste

Directions

Cook brown rice, let cool and set aside. Meanwhile, sautée mushrooms with onion on medium heat, until cooked through.

In a large bowl, combine cooked rice, mushroom mixture, tomato, parsley, chives, lemon juice, and the remaining 1 tbsp olive oil. Season to taste with salt and pepper. Cover and set aside.

To prepare the kale, wash thoroughly and pat dry. Cut off about 1/3 from the bottom, right before the leaf begins to expand. Bring a large pot of water to a boil. Add the leaves and blanch until softened and flexible, about 3 minutes. Drain and rinse under cold water and pat dry. Make an incision in the shape of a long triangle to remove about 2-3 inches (5-7.5 cm) of the thick middle stem from each leaf.

To make the rolls, place the leaf veined side down, and put a heaping tablespoon of the filling in the middle. Fold the leaf from the bottom over the filling. Tuck one side of the leaf over (the other side will remain open). Roll the leaf into a tight roll, and press slightly to seal the top of the leaf to the roll. Place on a serving platter, with the top of the leaf tucked down. Repeat with remaining rolls. Serve warm or chilled.