2 cups water
1/4 cup chopped cilantro
1 cup sweet (sticky) brown rice
1 Tablespoon lemon juice
1/2 teaspoon tamari
1/2 cup chopped dates
2 to 3 drops dark sesame oil
1/2 cup chopped toasted pecans
1 large bunch collard greens
1/8 cup tahini
Cook the rice and water, let stand for 10 minutes then stir in the dates and pecans; set aside.
In a small bowl stir together the tahini, cilantro, lemon juice, tamari, sesame oil, and some salt to taste.
Add water a teaspoon at a time until the sauce is the consistency of yogurt.
Fold into the rice mixture, taste and adjust the seasoning, set aside.
Bring a large pot of water to a boil and plunge the collard greens in the water for 45 seconds, drain well and pat dry.
Lay each leaf on a clean cutting board and cut away the thickest part of the center rib with a sharp knife.
Spoon some of the rice mixture into the fullest part of the leaf, leaving about an inch on each side.
Fold the sides in toward the center, then roll the collard leaf tightly toward you. Enveloping the rice mixture.
Serve at once or refrigerate for up to a day ahead of time.
Serve with your favorite sweet or savory sauce. Add some cooked ground meat for (traditionally lamb) for a heartier taste.