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Make the rice: Rinse rice until the water runs clear, then soak in cold water for at least 20-30 minutes. After the rice has soaked, drain it. Add 2 tablespoons of oil to a wide-bottomed pot add rice and stir to coat all the grains. Add ½ teaspoon of salt, and 1 ½ cup of water, and bring to a boil. Cover, reduce the heat and simmer for 8 to 10 minutes. Remove from the heat and let it sit, covered, for 2-3 minutes more. Fluff with a fork and spread to let cool on a sheet pan or baking sheet. Makes 3 cups of cooked rice.
Crispy Collards: Preheat oven to 300°0 Make sure collards are dry, add to a large bowl, and toss with 2 teaspoons of olive oil and sea salt. Spread collards out on a large baking sheet or sheet pan. Bake for 15-20 minutes, until the collards are crisp. Let cool. Best served immediately.
Make the vinaigrette: In a small bowl, whisk together the vinegar, lemon juice, peanut oil, honey, teaspoons of soumbala, garlic, ginger, red pepper, and salt. Set aside.
Make the salad: Place salad ingredients and rice in a large bowl and gently toss and drizzle with the vinaigrette. Gently toss, top with collards, and serve. Fantastic served right away and even the next day!