Madagascar Pink Rice Recipes

Collard Leaf Rice and Bean Wraps


By Christine Waltermyer - Natural Cooking School

Who knew you could use a collard leaf rather than a flour tortilla to make a tasty and nutritious wrap?


  • ½ cup uncooked Organic Brown Mekong Flower Rice

  • ½ cup uncooked Organic Madagascar Pink Rice

  • 2 cups vegetable broth or water

  • Pinch sea salt

  • 1 15-ounce can garbanzo beans, drained

  • ½ cup minced celery

  • ½ cup shredded carrot

  • ¼ cup chopped pitted black olives

  • 2 tablespoons minced parsley

  • ¼ cup vegan mayonnaise

  • 1-2 teaspoons your favorite seasoning blend

  • 6 collard leaves 


  1. In a medium saucepan, combine the rice with the broth and sea salt. Bring to a boil over medium high heat and reduce to simmer on low, covered, for 50 minutes or until the rice is fluffy and soft. Transfer cooked rice to a large bowl and add the remaining ingredients, except the collard leaves. Mix well and set aside. To prepare the collard leaves, trim off the stems. Bring a large pot of water to boil over high heat and add 2 or 3 collard leaves. Boil for a minute or two, until dark green and tender. Remove with tongs and transfer to a colander to drain and cool. Repeat with remaining leaves. Take a cooled collard leaf and lay it on a plate, stem side facing up. Place 1 cup of rice-bean mixture in the center and roll the collard leaf around the filling to make a wrap. Repeat with remaining ingredients.

Further Information:

Serves 4.