1 1/2 Cups leftover cooked Grain such as Brown Rice, heated and cooled to room temperature
12 each Swiss Chard or Collard Greens, the bottom ribs removed
1 Red Bell Pepper, cut into thin strips
1 Cup sliced Red Cabbage
1/2 Cup grated Carrot
1 each Avocado, cut into 12 strips
1/2 sliced Red Onion
1/4 Cups Chopped Cilantro or Basil
1 Cup Sprouts
1 Cup VEBA Roasted Garlic Lemon Parsley Tahini Sauce (recipe in Notes below)
Fill a large bowl with 1/2 ice and 1/2 water. Fill a large pot with water and bring it to a boil. Cook the chard or collard leaves for 20-30 seconds and drop into the ice water. Cool for about a minute and transfer to a baking sheet lined with a dish towel and pat dry.
On the bottom third of each leaf; spread 2 Tbsp. of the cooked grains; leaving a little room on either side. Place a little of each vegetable on top of the grain. Roll one flip upward, then tuck in the sides and continue rolling as you would if rolling a burrito or eggroll. Repeat with all of the leaves.