Hello, I’m Laura. Today, I will show you a way to prepare dirty rice collard rollups recipe. Never miss a recipe of the day again. Here are our most recent easy family recipes to try. Nowadays, I’m gonna make it a bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Dirty rice collard rollups Recipe
Dirty rice collard rollups is one of the most well liked of current trending meals in the world. It’s enjoyed by millions every day. It is simple, it’s fast, it tastes yummy. They’re fine and they look wonderful. Dirty rice collard rollups is something which I’ve loved my whole life.
To begin with this recipe, we must prepare a few ingredients. You can have dirty rice collard rollups using 7 ingredients and 13 steps. Here is how you cook it.
The ingredients needed to make Dirty rice collard rollups:
- Make ready 1 bundle collards (about 12 big leafs)
- Prepare 1 pound ground beef
- Make ready 1 small onion
- Take 1 1/2 cups cooked white rice
- Take to taste Old Bay Hot
- Take to taste Salt & Pepper
- Make ready 2 cups beef broth if not using collard stock
Steps to make Dirty rice collard rollups:
- Cook rice. Set to the side and let cool.
- 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.
- 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.
- Blanch (boil) your greens for 2-3 minutes. Just enough to make them flexable.
- 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.
- In a heavy bottom nonstick pan brown your hamburger meat.
- 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.
- 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.
- 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.
- 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.
- Pour stock (or beef broth) into dish until the wraps are 1/3 way covered.
- Cover tightly with foil and cook for 40 minutes on 350°.
- After 40 minutes uncover and lightly salt top of rolls. Place back in oven uncovered for 10 minutes. Serve hot!
So that’s going to wrap this up with this distinctive dish dirty rice collard rollups recipe. Thank you very much for reading. I am confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Let’s cook!
