I love the smell of brown rice cooking! My daughter just loves it when I add seasoning into the rice while it is cooking because it tastes like ‘uncle Ben’s’. Wild rice adds nice color, texture and variety. To me, this is a great way to bridge the gap of RAW and VEGAN. A little cooked whole grain (easy, warm, nutritious and yummy) and those mega-superstar raw collards and zucchini; playing their very important roles here.
2 cups wild rice blend (or brown rice)
4 cups water (plus 2 Tbls. water for “good measure”)
3 Tbls. chicken seasoning blend of choice
1 zucchini, grated
8 collard greens, washed and stems sliced out
1/4 cup dressing of choice (vegan ranch, balsamic, etc.) or lemon juice to taste
Prepare a small oven safe container (or rice cooker) with a bit of coconut oil. Add rice, water and seasoning. Cover and bake in the oven for 60 minutes at 350 degrees. (Ovens may vary but this usually works great)
When the rice is cool, fluff and grate the zucchini into it. Mix together with some lemon juice, dressing, vegan ranch, salsa, hummus, etc… and roll manageable amounts of the rice mixture onto the collard greens one at a time. (Save extra rice for the next meal!!) Secure with toothpicks and serve.
2 carrots, scrubbed and sliced thick
3 parsnips, scrubbed and chopped thick
2 collard or kale leaves, washed and sliced or chopped
5 green onions, sliced (use all white and green parts)
1/4 cup or small bunch fresh parsley, chopped
3 sprigs fresh dill (optional) or use 1 tsp. dried
salt and pepper to taste
In a medium pot, bring ingredients to a low boil, turn down the heat and simmer until veggies are tender, about 25 minutes.
2 oranges, peeled and seeded
2 leaves collard greens, deveined
2 cups berry blend frozen fruit
3 cups filtered water
Add all ingredients to the blender. Blend well, serve and enjoy. Can refrigerate smoothies for at least 2 days. Shake or stir well before serving.