Nuts, Brown Rice, and Greens

Traditional Mediterranean tabouleh is made with tomatoes and bulgur, But enterprising chefs have revolutionized the trend to fusion cuisine. If you have a passion for food and cooking, you can come up with a different version as soon as you read through this. So roll up your sleeves now and start concocting! Gluten-free and vegan-friendly.

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Ingredients

1. 2 cups / 72 g collard greens, sliced into strips
2. 3 scallions, sliced into strips
3. 4 cups / 760 g brown rice, cooked
4. 2 Tbsp. / 10 g sliced lemon grass soaked in water
5. ½ cup / 60 g walnuts and/or almonds
6. 2 Tbsp. / 30 ml rice vinegar
7. 1 Tbsp. / 15 ml olive oil
8. ½ tsp. / 1 g ground black pepper

Directions

1. Preheat oven to 400°F / 200°C.
2. Clean and trim scallions and lemon grass. Cut off white parts of scallion, and chop both vegetables to desired thickness.
3. In saucepan, bring ½ cup / 120 ml of lightly salted water to a rolling boil.
4. Add the collard greens; cover and simmer for 3 minutes. Add the scallion greens and lemongrass on top.
5. Put the cover back and steam for 3 minutes more. Remove the greens from the pan and transfer to a colander.
6. Rinse under cold running water and drain well.
7. Toast nuts in your preheated oven for about 4 minutes. Cool before chopping coarsely.
8. In a bowl, combine the cooked brown rice and the greens. Stir in the roasted nuts.
9. In a small bowl, combine the rice vinegar, olive oil, and pepper by briskly whisking the mixture.
10. Sprinkle over brown rice salad and toss gently before serving.

Serving Size: ¾ cup / 170 g

Exchanges per Serving: 2 Carb, 1 Protein, 0 Fat

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