How to Cook Appetizing Dirty rice collard rollups

Dirty rice collard rollups. An authentic Creole dish, dirty rice gets its distinctive name from its appearance. White rice is cooked with spices and aromatics, which darken it—and imbue it We're using a combination of traditional ingredients like red beans and collard greens to create a wholesome and delicious vegetarian version. You'll love this dirty rice for its peppery spice, for the subtly fragrant nibbles of leeks, and for the generous amount of collards, their taste like a cross between kale and cabbage.

Fold both the sides into the center and the top and bottom over the center. Dirty Rice is a spicy and flavorful Cajun rice dish made from white rice. It gets its "dirty" color from finely chopped chicken livers and ground beef or pork. You can have Dirty rice collard rollups using 7 ingredients and 13 steps. Here is how you achieve it.

Ingredients of Dirty rice collard rollups

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

If you save your bacon grease when you cook bacon, use a little of it in this Dirty Rice. It will add even more flavor. Case in point, this "dirty" rice. In this recipe, she pairs collard greens with rice, another favorite Southern ingredient, to create a savory and flavorful dish hearty enough to be served as a main entrée.

instructions 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!.

This dirty rice gets its flavoring from chicken sausage, paprika, cayenne pepper, and even a poblano chile. This colorful version of dirty rice is made with black beans, corns, tomatoes, peppers, pine nuts, and spices. Serve as a main dish or as a side. This is by no means dirty rice. I followed this as written and feel that there are tons of other recipes that rate much higher.