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How to Prepare Speedy Dirty rice collard rollups

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Dirty rice collard rollups

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When you go grocery shopping, be sensible about it. Making good decisions when shopping for food means that you'll be able to eat nutritious meals without a lot of effort. At the conclusion of your day do you really want to deal with jampacked grocery stores and long waits in the drive through line? You’re going to go home and make what you have on hand. Make sure that what you already have is healthful. In this way, even when you choose that you want something greasy or not super nutritous, you will still be choosing items that are healthier for you than you would probably choose while running into a store or fast food restaurant.

There are lots of things you can pursue to become healthy. An expensive gym membership and very restrictive diets are not the only way to do it. It is the little things you choose on a daily basis that really help you with weight loss and becoming healthy. Make smart choices every day is a great start. A good amount of physical activity each day is also critical. Don't ignore that health isn't only about just how much you weigh. You need to help make your body as strong you can make it.

We hope you got insight from reading it, now let's go back to dirty rice collard rollups recipe. You can cook dirty rice collard rollups using 7 ingredients and 13 steps. Here is how you do it.

The ingredients needed to cook Dirty rice collard rollups:

  1. You need 1 bundle of collards (about 12 big leafs).
  2. Prepare 1 pound of ground beef.
  3. Get 1 of small onion.
  4. You need 1 1/2 cups of cooked white rice.
  5. Prepare to taste of Old Bay Hot.
  6. Provide to taste of Salt & Pepper.
  7. Prepare 2 cups of beef broth if not using collard stock.

Instructions to make Dirty rice collard rollups:

  1. Cook rice. Set to the side and let cool..
  2. 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..
  3. 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..
  4. Blanch (boil) your greens for 2-3 minutes. Just enough to make them flexable..
  5. 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..
  6. In a heavy bottom nonstick pan brown your hamburger meat..
  7. 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..
  8. 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..
  9. 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..
  10. 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"..
  11. Pour stock (or beef broth) into dish until the wraps are 1/3 way covered..
  12. Cover tightly with foil and cook for 40 minutes on 350°..
  13. After 40 minutes uncover and lightly salt top of rolls. Place back in oven uncovered for 10 minutes. Serve hot!.

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