Got much praise from everyone. Jeremy approved, Sebastian said it was better than dessert, even Elisha and Locke took some big mouth-fulls.
Definitely something to make again!
6 oz long grain and wild rice mix
1 bunch collard greens
1/2 cup spring onions, sliced
4-5 tbs italian dressing
1 tbs lemon juice
1/2 tsp lemon pepper
1 - 1 1/2 cup sugar snap peas, strung
1/3 cup slivered almonds
Wash collards, strip leaves from midrib, stack leaves and roll into a large "cigar". Cut into thin ribbons with sharp knife. Prepare rice mix as directed. When rice is tender, stir in collards, cover and allow to cool to room temperature. Pour into salad bowl and add remaining ingredients. Cover and refrigerate 2-24 hours.
Note: I served warm as dinner was running a tad late, and it tasted fabulous warm. Cannot wait to taste the leftovers tomorrow!
