Collard Rolls with Quinoa Soba Pilaf

Ingredients

1 T water or vegetable broth

½ cup soba (buckwheat) noodles or whole wheat capellini

¾ cup onion, minced

2 cloves garlic, minced

¼ pound mushrooms, diced small

1 celery stalk, minced

1 -2 t ground rosemary

¼ t dried sage

1 t thyme

1 t dried basil or 1 T fresh basil

½ cup quinoa, rinsed

1 – 1 ¼ cups seasoned vegetable stock or water

1 pound collard greens, rinsed and drained

Freshly ground white pepper, to taste

½ cup chopped water chestnuts

1 – 2 T mirin

2 T umeboshi vinegar

2 T water

2 T mirin

Instructions

  1. Preheat oven to 350 degrees.

  2. Break up the pasta into ½ to 1-inch pieces and toast in a skillet med -high heat until golden, roughly 5 minutes

  3. Using the water “sauté” method, add onion and garlic and stir until onion is soft, about another 5 minutes.

  4. Add mushrooms, celery, rosemary, sage, thyme, basil and quinoa and water chestnuts and sauté another 3-4 minutes, stirring constantly, until a nutty aroma arises.

  5. Add vegetable stock or water, bring to a boil, reduce heat, cover and simmer for 20 minutes, or until liquid is absorbed.  Let sit 10 minutes, covered, with flame off.

  1. Fluff with fork and season with sea salt and white pepper.  Add mirin.

  1. While pilaf cooks, bring water to a boil in a 3 – 4 -quart pot with a pinch of sea salt.  Blanch collard greens for 7-8 minutes until bright green and tender.  Drain in colander and rinse with cold water to stop the cooking.

  1. Very carefully, lay the collard leaves out on a table or large cutting board.  Place a layer of pilaf (1 – 2 T) across the upper edge of the collard leaf (nearest the tip) and roll the leaf up, folding the sides in as the roll is formed.  Cut off the large stem when it becomes too difficult to roll anymore.

  2. Mix umeboshi vinegar, water and 3 T mirin together (marinade).

  3. Place collard rolls in a casserole or baking dish.  Pour marinade over rolls.  Cover and bake for 20 minutes.