RECIPE:
1 bunch of collards
½ cup low sodium vegetable broth
¾ cup of millet
4 tbsp tomato paste
2 minced shallots
2 cloves minced garlic
8 oz mushrooms
2 roma tomatoes
1 tsp paprika
1 tsp parsley
½ tsp oregano
¼ tsp black pepper
1 tsp garlic granules
1 tsp salt or TO YOUR TASTE
½ cup raisins
½ cup chopped pecans
1 cup of your favorite oil free tomato sauce
Cooked millet.
Heat broth on medium-high heat. Add minced shallots and garlic. Saute 2-3 minutes.
Add diced tomatoes, mushrooms and remaining seasoning. Cook another 3-5 minutes.
Add cooked millet and tomato paste. Cook 3-5 minutes. Turn off heat and add raisins and chopped pecans. Set aside.
Wash and cut collards into appropriate size pieces.
Bring water to a boil. Submerge 2 pieces of collards in boiling water until soft, but do not overcooked (3-5 minutes) Remove and set aside.
Assemble your rolls by placing 2-3 tablespoons of filling in your collard leaf and roll as viewed in video. Repeat until all your rolls are stuffed.
Drizzle with oil free, refined sugar free tomato sauce of choice. Enjoy!
