Stuffed Collard Greens with Beet Merguez and Sunflower Seed Dukkah Recipe - Sunset Magazine

Ingredients

• 2 tbsp rice bran or grapeseed oil
• 1 medium yellow onion, julienned
• 2 garlic cloves, crushed
• 2 ½ cups cooked brown rice, divided
• 2 cups cooked, diced yellow beets
• 2 cups cooked white quinoa
• ¼ cup rice flour
• ¼ cup potato starch
• 3 tbsp smoked paprika
• 2 tbsp dry harissa spice
• salt to taste
• 24 collard green leaves
• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 2 garlic cloves, grated
• 16 oz canned crushed tomatoes
• 1 tbsp chopped rosemary
• ½ cup sunflower seeds, toasted
• 2 tbsp golden sesame seeds, toasted
• 1 tsp flaky salt
• 1 tsp coriander seed, toasted and ground
• 1 tsp cumin, toasted and ground
• 12 mustard blossom clusters
• extra-virgin olive oil