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Dirty Rice with Collards and Leeks

A hearty, vegan, and gluten-free dish combining long-grain brown rice, collard greens, and leeks for a flavorful, comforting meal.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Main Course, Vegan
Cuisine: American, Southern
Calories: 210
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 2 cups vegetable broth Low-sodium options recommended.
  • 1 cup long grain brown rice Rinse and soak for optimal cooking.
Vegetables
  • 1 bunch collards Remove the stems for tenderness.
  • 1 leek (about 1 ½ cups, halved and sliced) Adds a sweet, onion-like flavor.
  • 1 clove garlic (minced) Fresh garlic recommended.
Fats and Seasonings
  • 2 tablespoons olive oil Quality extra virgin enhances flavor.
  • 1 tablespoon tamari soy sauce Gluten-free alternative.
  • 1/8 teaspoon cayenne pepper Adjust based on heat preference.
  • 1/4 teaspoon fine sea salt Adjust to taste.
Garnishes and Extras
  • 1/2 cup toasted pumpkin seeds (coarsely chopped) Omit or replace with sunflower seeds if nut allergy is a concern.
  • 2 tablespoons nutritional yeast (optional) Adds a cheesy flavor without dairy.

Method
 

Cooking the Rice
  1. In a saucepan, bring the vegetable broth to a boil.
  2. Add the rice and bay leaf, cover, and return to a boil.
  3. Reduce heat to very low and cook, covered, for about 30 to 40 minutes or until the liquid has been fully absorbed.
  4. Let sit for 5 to 10 minutes, then fluff the rice gently with a fork.
Preparing the Collards
  1. Stack the collard leaves, roll tightly, and slice thinly to create spaghetti-like strands.
Cooking the Collards and Leeks
  1. In a large skillet, heat olive oil over medium heat until shimmering.
  2. Add the leeks and sauté for about 5 minutes until tender.
  3. Stir in the minced garlic and cook for another 30 seconds.
  4. Add a cup of water, stir in collard strands with a pinch of salt, cover, and cook for about 15 minutes.
  5. Chop collards into pieces less than an inch long.
Bringing it All Together
  1. In the saucepan with the rice, stir in collards, pumpkin seeds, soy sauce, cayenne pepper, salt, and nutritional yeast if using.
  2. Grind in black pepper to taste and adjust seasoning as needed.

Notes

Keep an eye on the collards to avoid overcooking; serve with a sprinkle of lemon zest for an elegant touch.