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Middle Eastern Lentil Rolls With Lemon Tahini Sauce

Middle Eastern Lentil Rolls With Lemon Tahini Sauce
This Recipe Is:

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WebMD Recipe from Foodily.com

Loosely adapted from The New Whole Grains Cookbook

Ingredients
  • 1/2 cup
    Le Puy lentils, (can use plain brown lentils)
  • 1/2 cup
    short grain brown rice
  • 1 small
    onion, chopped
  • 2 cloves
    garlic, minced
  • 1/2 bunch
    parsley, chopped
  •  pinch
    cayenne pepper
  • 1 teaspoon
    dried oregano
  • 2 tablespoons
    fresh lemon juice
  • 1 tablespoon
    mild vinegar, (such as apple cider)
  • 2 bunches
    large-leaved collard greens, about 24 leaves
  • 1/2 cup
    tahini
  • 2 cloves
    garlic, roughly chopped
  • 1/2 cup
    lemon juice
  • 1/4 cup
    water
  • 1/2 teaspoon
    salt, or more to taste
  •  
    olive oil
  •  
    salt and freshly ground pepper
Instructions
  1. Place the lentils in a small saucepan and cover with cold water by 2 inches. Bring to a boil and reduce heat slightly so the water stays at a gentle boil. Cook the lentils until they are tender, but not mushy, about 20 minutes. Taste to make sure they are done. Drain and set aside.
  2. Bring a medium size pot of water to boil. Add about a teaspoon of salt and then add the rice. Give mixture a good stir, then allow to cook, keeping the water at a boil, until done but with a little bit of a bite, about 30 minutes. Drain and set aside.
  3. Place a medium saute pan over medium heat. Add just enough olive oil to cover the bottom of the pan and add the onion. Cook until the onion begins to soften and then add the garlic. Cook for 3 minutes, then add a good pinch of salt, the cayenne pepper, oregano, and a couple of grinds of black pepper. Cook for mixture for 1 minute. Add the parsley, give it a good stir and remove from the heat. In a bowl, mix the sauté with the rice, lentils, lemon juice and another good pinch of salt.
    (This mixture can be made one day ahead and refrigerated, covered.)
  4. Bring a large pot of water to a boil, and add the vinegar and a teaspoon of salt. Cut the collards in half along the stem, removing the stem and discarding it. Drop the leaves in the boiling water and stir for 2-3 minutes, until softened and bright green. Drain and rinse in cold water immediately. Shake each leaf off and lay on a kitchen towel to blot dry.
  5. Take two roughly same-sized pieces and overlap them slightly. Scoop a couple of tablespoons of the rice mixture and place right where the leaves overlap. Fold the sides in and then roll up the leaves, cigar-style. Place on a serving platter seam-side down. Serve at room temperature.
  6. For the sauce, put the tahini, garlic, and lemon juice in the work bowl of a food processor. Process until smooth, stopping and scraping down the sides as necessary. Add the water and the salt and process to make a pourable sauce. Serve with the rolls.
Nutritional Information

Makes: 4 servings
  • Calories407.0
  • Carbohydrates51.2 g
    • Dietary fiber13.3 g
  • Cholesterol0.0 mg
  • Fat17.6 g
    • Saturated fat2.5 g
  • Sodium250.0 mg
  • Protein15.3 g
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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