Lemon And Dill Collard Rice Parcels

Stuffed leaves are usually made with vine leaves, but collards do the job with more structure and none of the brine.

The method is unchanged: raw rice, a tight roll, a weighted pan and a long slow simmer.

The rice goes in raw and finishes inside the parcel, drinking the lemon and stock as it swells. Pre-cooked rice gives a parcel that is stodgy at the centre.

Rolled too tight, they split as the rice expands; rolled too loose, they unravel in the pan. Firm and even is the target.