Stuffed kale rolls

Recipe Information

Ingredients

• 2 cups water

• 1 tablespoon chives, chopped

• 1 tablespoon lemon juice

• 2 tablespoons olive oil, divided

• 1 cup brown rice

• 1/2 cup red onion, finely chopped

• 1 cup white button mushrooms, finely chopped

• 1 tomato, chopped

• 2 tablespoons parsley, chopped

• 25 kale leaves, washed and dried

• Salt and black pepper to taste

Directions

• Cook the rice according to package instructions. Remove from heat, fluff, and let cool.

• Heat one tablespoon of the olive oil in a pan and cook the onion over medium heat for 2-3 minutes. Add the mushrooms and cook for about 8 minutes or until cooked through. Remove from heat and let cool slightly.

• In a large bowl, combine the cooked rice, mushroom mixture, lemon juice, tomato, chives, parsley and the remaining tablespoon of olive oil. Add salt and pepper to taste. Set aside and cover.

• Add the kale leaves to boiling water and cook for about 3 minutes. Drain. rinse with cold water, pat dry, and remove the stems.

• Place each leaf, veins facing down, on a surface and place 1 tablespoon of the mushroom filling in the middle. Fold the leaf from the bottom up, covering the filling. Roll tightly and seal the top by pressing lightly on it.

• Place rolls on a serving platter with the seam side down. Serve warm or chilled.

Nutrition (per serving)

• Calories: 65 cal

• Total fat: 2g

• Saturated fat: 0g

• Monounsaturated fat: 0g

• Cholesterol: 0mg

• Sodium: 162mg

• Potassium: 0g

• Carbohydrate: 11g

• Fiber: 1g

• Protein: 3g