Dirty Rice Stuffed Collards

Name: Dirty Rice Stuffed Collards
Prep time: 1 h 45 min
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 12
Cuisine: Cajun, Creole
Ingredients: 59 milliliters apple cider vinegar; 59 milliliters brown sugar; 0 teaspoons cayenne; 2 stalks celery, chopped; 237 milliliters chicken broth; 1 bunch collard greens, about 12 leaves, stalks discarded; 473 milliliters cooked rice; 59 milliliters chopped fresh parsley leaves; 2 cloves garlic, minced; 1 medium green bell pepper, chopped; 12 servings Kosher salt and freshly ground black pepper; 1 large onion, chopped; 227 grams pork sausage, casing removed; 794 grams plain tomato sauce; 1 Tbsp vegetable oil; 2 Tbsps vegetable oil

The recipe Dirty Rice Stuffed Collards could satisfy your Creole craving in around 1 hour and 45 minutes. This gluten free and dairy free recipe serves 12. One serving contains 174 calories, 5g of protein, and 9g of fat. It works well as a side dish. A mixture of apple cider vinegar, tomato sauce, bell pepper, and a handful of other ingredients are all it takes to make this recipe so yummy.

Instructions

Preheat the oven to 350 degrees F.

Equipment you will use

Oven

Saute the onion in oil in a heavy-bottomed saucepan over medium-high heat, until softened. Stir in the tomato sauce, brown sugar, apple cider vinegar, salt and pepper.

Ingredients you will need

Apple Cider Vinegar

Salt And Pepper

Tomato Sauce

Brown Sugar

Onion

Cooking Oil

Equipment you will use

Sauce Pan

Let simmer for 15 minutes.

Heat the oil in a heavy-bottomed saute pan over medium-high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add the pork and brown. Once browned, add the garlic, onion, celery, and green bell pepper. Cook until softened, about 5 minutes. Season with salt and pepper, to taste.

Ingredients you will need

Green Pepper

Salt And Pepper

Celery

Garlic

Onion

Pork

Add the chicken broth and cayenne. Stir in the cooked rice and parsley, mixing thoroughly and letting the broth reduce until there is no moisture left in the pan. Taste and season with salt and pepper, if necessary.

Ingredients you will need

Salt And Pepper

Broth

Cooked Rice

Ground Cayenne Pepper

Parsley

Equipment you will use

Frying Pan

In a large pot of boiling salted water, over medium heat, add the collard leaves and cook until tender, about 5 minutes.

Ingredients you will need

Collard Greens

Water

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Pot

Drain and rinse with cold water.

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Water

Lay a collard leaf out on a flat surface and add 1/4 cup of the dirty rice into the center. Fold both the sides into the center and the top and bottom over the center.

Ingredients you will need

Collard Greens

Rice

Roll into a cylinder and repeat with the remaining leaves. If there are any remaining leaves you can chop them up and add to the sauce.

Ingredients you will need

Sauce

Roll

Pour a 1/2-inch layer of sauce into a 13 by 9-inch casserole dish. Arrange the collard rolls, seam sides down, on top of the sauce.

Ingredients you will need

Roll

Sauce

Equipment you will use

Casserole Dish

Pour the remaining sauce over the stuffed collards and cover with foil.

Ingredients you will need

Collard Greens

Sauce

Equipment you will use

Aluminum Foil

Bake in the preheated oven for 40 minutes.

Equipment you will use

Oven

Remove from the oven and serve.

Equipment you will use

Oven

Equipment

Ingredients

Servings:

59milliliters

apple cider vinegar 59milliliters

brown sugar 0teaspoons

cayenne 2stalks

celery, chopped 237milliliters

chicken broth 1bunch

collard greens, about 12 leaves, stalks discarded 473milliliters

cooked rice 59milliliters

chopped fresh parsley leaves 2cloves

garlic, minced 1medium

green bell pepper, chopped 12servings

Kosher salt and freshly ground black pepper 1large

onion, chopped 227grams

pork sausage, casing removed 794grams

plain tomato sauce 1Tbsp

vegetable oil 2Tbsps

vegetable oil

Recommended wine: Albarino, Rose Wine, Sauvignon Blanc

Albarino, rosé Wine, and Sauvignon Blanc are my top picks for Cajun. These low-tannin, lower alcohol wines will complement the heat in spicy cajun dishes, instead of making your mouth burn more. The Torres Pazo das Bruxas Albarino with a 4.4 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.

Torres Pazo das Bruxas Albarino

Brilliant yellow with a greenish edge. Intensely aromatic with white floral, citrus and white peach notes. Accessible, sweet and hedonistic upon entry. Notable for its clean acidity, which carries through on the midpalate. Long and persistent on the finish.An excellent aperitif. Good with raw, cooked or grilled seafood. Pairs perfectly with mild, white fish. Its lively palate strikes a perfect balance with soft goat cheeses.