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13Ingredients
75Minutes
360Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 cups vegetable stock
- 1 cup long grain brown rice (see note)
- 1 bay leaf
- 1 bunch collards (stems removed and discarded)
- 2 Tbsp. olive oil
- 1 leek (about 1 ½ cups, halved lengthwise and thinly sliced crosswise into half-moons)
- 1 garlic clove (minced)
- 1/2 cup toasted pumpkin seeds (coarsely chopped)
- 1 Tbsp. tamari soy sauce
- 1/8 tsp. cayenne pepper
- 2 Tbsp. nutritional yeast (see note, optional)
- 1/4 tsp. salt (Real)
- freshly ground black pepper
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NutritionView More
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360Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories360Calories from Fat150 |
| % DAILY VALUE |
| Total Fat17g26% |
| Saturated Fat3g15% |
| Trans Fat |
| Cholesterol |
| Sodium880mg37% |
| Potassium350mg10% |
| Protein12g |
| Calories from Fat150 |
| % DAILY VALUE |
| Total Carbohydrate45g15% |
| Dietary Fiber5g20% |
| Sugars3g |
| Vitamin A15% |
| Vitamin C6% |
| Calcium4% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Notes
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Reviews(2)
Kathy 3 years ago
Delicious! My new favorite way to make vegan collards. I added spiced black beans for a complete dinner.
Kegan Sams 7 years ago
Really good, I didn't follow the rice instructions. I was always taught that brown rice is different. I boil water (way more water than you have rice) rinse the rice dump it in the boiling water add some salt, set timer for thirty minutes. After timer goes off drain water from rice add rice back to pot, cover, leave pot off heat for ten minutes. Perfect every time.