Collard Wraps with Mushrooms & Wild Rice

Collard Wraps with Mushrooms & Wild Rice

Traveling – even if for a few days – usually sets me off nutritionally speaking. And I’m ok with that. Sometimes, you need to try local beer, stop for late night gas station chocolate or eat ski lodge fries. Josh and I came back this weekend from perfect ski conditions in Killington, Vermont, exhausted and ready to go up again. I also came back wanting to eat a bit lighter and cleaner this week.


One of the challenges of a cold winter is making food that is both comforting and good for you. When Josh and I travelled to Ireland last year, we came across Cornucopia restaurant on a cold and blustery Dublin day. It’s whole-food, vegetarian fare was exactly what I needed; complex, warm, and nutrient dense. These collard wraps with mushrooms and wild rice are inspired by a recipe from the restaurant’s cookbook.

WHY IT’S HEALTHY//  Wild rice is not a grain! It is the seed of a marsh grass and it has a delicious nutty flavor and chewy texture. It also has almost twice the protein and fiber of brown rice with many vitamins and minerals: B vitamins, manganese, zinc, potassium, phosphorous and magnesium. Collard greens are an excellent gluten-free wrap alternative. They contain calcium which, among many other things, helps control your body’s hormone levels. Collard greens are also rich in beta-carotene (which converts to vitamin A) and vitamin K, which maintains cell growth in several tissues. Red bell peppers are a great source of vitamin C, which is needed for proper absorption of iron, along with vitamin B6 and magnesium, which together are great for anti-anxiety. //


The sauces for these collard wraps make the complete dish a bit of a process, so plan ahead. The sauces are not challenging to make, but add several steps. It will be worth it. The chewiness of the wild rice and mushrooms, meatiness of the walnuts and creaminess of the garlic and red pepper sauces make this dish layered with flavor. Cleansing comfort food at it’s finest.


Collard Wraps with Mushrooms & Wild RiceCollard Wraps with Mushrooms & Wild RiceCollard Wraps with Mushrooms & Wild RiceCollard Wraps with Mushrooms & Wild RiceCollard Wraps with Mushrooms & Wild Rice

Collard Wraps with Mushrooms & Wild Rice
Prep time
Cook time
Total time
Vegan and gluten-free wraps stuffed with a mushroom, wild rice and walnut stuffing. Topped with garlic cream and roasted red pepper pureé. Healthy comfort food at its finest. Adapted from Cornucopia At Home
Recipe type: Entree
Serves: 6
  • ½ cup wild rice (uncooked, preferably soaked overnight)
  • 1 onion, diced
  • 1 tablespoon ground cumin
  • 1 teaspoon paprika
  • 1½ pounds mushrooms, chopped
  • ½ cup raw walnuts, chopped
  • 8-10 large collard green leaves
  • extra virgin olive oil
  • salt and pepper to taste
  • 2 shallots, chopped
  • 1 cup white wine
  • 1½ cups full fat coconut milk
  • 1 bulb garlic
  • extra virgin olive oil
  • salt and pepper to taste
  • 4 red bell peppers
  • ¼ lemon, squeezed
  • 1 teaspoon dried tarragon (or a few springs of fresh)
  • 1 teaspoon dried dill (or a few springs of fresh)
  • 2 tablespoons olive oil
  • salt and pepper to taste
  1. Preheat the oven to 350 degrees fahrenheit.
  2. Slice the red peppers in half, remove the seeds and chop the top off the garlic. Toss them in a tablespoon of olive oil, salt and pepper and transfer to a baking tray, pouring a little extra olive oil into the top of the garlic bulb.
  3. Roast the red peppers for about 45 minutes and the garlic for about an hour, or until soft.
  4. FOR THE STUFFING// Drain and rinse soaked wild rice, add to a pot with 1½ cups of water, bring to a boil, cover, reduce to a simmer and cook for 25-30 minutes until soft but still chewy.
  5. Rinse rice under cold water, drain and transfer to large mixing bowl.
  6. Lightly coat a large skillet with olive oil and place over medium heat, add the onion, cover and reduce to a low heat to sweat for 10 minutes.
  7. Add the cumin and paprika to the onions and cook for another 3 minutes, stirring regularly.
  8. Add the spiced onions to the mixing bowl with the rice.
  9. Lightly coat the skillet, again, with olive oil and add the mushrooms, a little salt and pepper, and sauté until soft and the pan is almost dry.
  10. Add the mushrooms and chopped walnuts to the mixing bowl and stir, seasoning with salt and pepper.
  11. FOR THE GARLIC CREAM// Coat the base of a small pot with olive oil over medium heat, add the shallots, reduce heat to low and sauté for 5 minutes.
  12. Add the white white and bring to a simmer until almost no liquid remains.
  13. Add the coconut milk, simmer for 10 more minutes, and add the flesh squeezed from the roasted garlic.
  14. Remove from heat and blend with a hand blender or in a high speed blender until smooth and creamy (I used my Vitamix).
  15. Season with salt and pepper.
  16. FOR THE RED PEPPER PURÉE// Add the red peppers, lemon juice, tarragon, dill, olive oil, salt and pepper to a high speed blender and blend until smooth.
  17. ASSEMBLY// Bring a large pot of water to boil and blanch the collard green leaves for 5 minutes.
  18. Drain and immediately refresh in cold water.
  19. Pare away the thickest part of the stem, making the entire leaf a single thickness.
  20. Lay one collard leaf on a flat work surface and spoon about ⅛ of the stuffing mixture into the center.
  21. Fold the left and right sides to the center and then, starting with the part of the leaf nearest to you, roll.
  22. Place wraps, sealed side down, on a baking tray.
  23. Ladle a small amount of water over each wrap (to prevent from drying), cover tightly with foil and bake at 350 degrees for 20 minutes.
  24. Serve with garlic cream and red pepper purée.


  1. says

    i’m always clicking on your pictures via instagram. you make the most gorgeous and delicious looking food. this is no exception. i wish i could come to your house and you could make this for me.

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