Instructions: In a medium saucepan, heat the oil. Add the onion; cook, stirring as needed, until softened, about 5 minutes. Stir in the collards and cook until wilted, about 3 minutes. Add the rice and 1n cups water; bring to a boil. Reduce the heat and simmer, covered, until the rice is tender and the water is absorbed, 35- 40 minutes. In a small bowl, dissolve the miso in 2 tablespoons water, stirring as needed. Gently stir into the rice.

SERVING PROVIDES: 1 Bread, 1 Fat.

TIP
*Use either medium or long-grain brown rice in this recipes. If you dont have brown rice, or the time it takes to prepare it, use white rice, but cook in step 2 for only 15-20 minutes.

*MISO (Pronounced MEE-soh) is a highly nutritious fermented soybean paste with a creamy consistency. It is used extensively in Japanese cuisine to thicken and season dishes. The lighter miso is used in delicate soups, sauces, and marinades, while the darker version is used in heartier dishes. It is available in Asian markets as well as most natural foods stores.

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