Mushroom, Chicken Rice, with bacon, brussel sprouts and paneer, wrapped in Collard Greens

Ingredients

• 2 tablespoon olive oil
• 1/4 teaspoon of ground Sichuan peppers, ground to a powder
• 1/4 teaspoon all spice powder
• 1/4 teaspoon cloves, cardamom and cinnamon powder
• 1/2 teaspoon of jeera powder
• 1/2 teaspoon of fennel seed powder
• 2 spoons of chili powder
• 1/2 large onion finely chopped
• 1 can of chicken
• 6 pieces dried mushrooms
• 1 teaspoon of ketchup
• 2 teaspoon of sriracha sauce
• 4 slices of cooked bacon, finely chopped
• 1/2 cup cooked rice
• 1/2 cup paneer(cottage cheese) chopped in small pieces
• 5 teaspoons of grated asiago or parmesan cheese
• 3 large collard green leaves

1. Start with heating a pot. 
2. Add oil and heat. 
3. Add all seasoning powders and cook for a minute. 
4. Add chopped dried mushrooms and fry for a minute 
5. Add onions and fry for 2 minutes. 
6. Add 1 can of chicken after straining the water. 
7. After a minute add cooked bacon. 
8. Add the stem from the collard greens finely chopped.  
9. Add finely chopped paneer
10. Add left-over cooked rice and mix well
11. Switch off heat. Let it cool down for a few minutes
12. Add one egg and grate some asiago or parmesan cheese. Mix well and keep aside
13. Take the collard green leaves, without the stem.
14. Add the rice mixture into it and wrap it, holding with a tooth pick.
15. Sprinkle Salt on the collard green wrap.
16. Steam or Bake. Place in steamer and steam till the collard green is cooked well and soft but does not break apart. OR Place in a baking dish drizzle some oil over it and bake it at 400F for 30 minutes.