Collard green wraps

2 cups short grain brown rice, prepared with 4 cups water, and left to cool

1 1/2 packages of tempeh, diced

1 red bell pepper, diced

2 carrots, shredded

3 green onions, diced

1/2 a red onion, diced

One diced tomato

Salt to taste

1 tbsp olive oil

1-2 tbsp Parsley

Juice of one lemon

1 cup of plain hummus (see recipe)

Combine all ingredients in a large mixing bowl.

12 large collard green leaves, hard stems removed, rinsed well and dry

Tahini

Place 1 cup of mixture in center of leaf.

Add tahini on both ends of leaf.

Roll. Serve cold.