Home Recipes Miso Collard Wraps

Miso Collard Wraps

All wrapped up and ready to roll for almost any occasion, this fresh and healthy wrap packed with flavorful, miso-infused brown rice and a rainbow of vegetables is delicious.

Makes 6-8 wraps.

Featuring U.S. Rice

Ingredients

250 ml	U.S. long grain brown rice
500 ml	water to cook rice
45 ml	miso paste
750 ml	thinly sliced shiitake mushrooms
125 ml	water
30 ml	low sodium soy sauce
30 ml	maple syrup
6-8	large collard green leaves
500 ml	cucumber ribbons or slices
500 ml	thinly sliced red cabbage
500 ml	julienned carrots
500 ml	assorted microgreens or sprouts

Step 1
Rinse rice in a sieve under cool running water. Place in a small saucepan with miso paste and water; whisk together until miso paste dissolves. Bring to boil over high heat and reduce to low simmer; cover and let sit for 35-40 minutes until rice is tender. Fluff with a fork and transfer to bowl to cool.
Step 2
Meanwhile, in a small saucepan, combine shiitake mushrooms, water, soy sauce and maple syrup; simmer over medium heat stirring occasionally for 10-15 minutes until mushrooms are cooked and liquid has reduced to a thin glaze. Set aside to cool.
Step 3
To prepare collard leaves, cut stems and run a knife along back thick rib of leaf discarding stems and leaving a flat round shaped wrapper.
Step 4
Blanch leaves in a large pot of boiling water 1-2 at a time; removing to a bowl of ice cold water. Layer leaves on a tray between sheets of paper towel.
Step 5
To assemble wrap, place 125 ml brown rice into centre of leaf, top with equal portions of cucumber ribbons, mushrooms with glaze, red cabbage, carrots and microgreens. Roll up from the bottom, folding in sides halfway through.

see all recipes

Dessert, Fruits & Vegetables

Miso Collard Wraps

Ingredients

Step 1

Step 2

Step 3

Step 4

Step 5

You might also like

California Prune Upside Down Cake with Toffee and Sesame | Bayou Saint Cake

Philly Cheesesteak Stuffed Pepper

Grilled Radicchio and Cannellini Bean Salad