Monday, July 26, 2010

Beet Green Dolmas

I'm on week 3 of my CSA share and have loved everything I have received.  However, there are only so many times you can saute greens before you start itching for something else to do with them.  Dolmas, sometimes just called 'grape leaves', are yummy way to use those extra leaves.  This is by no means a traditional recipe, but it is tasty nonetheless.
  • Cook your rice.  I used a blend of brown rice, daikon radish seeds, and black barley.  Try making your own blend or see what your store offers.  I cooked 1 c. but only used about half-- it just depends on how many you want to make and how many leaves you have.
  • Bring some water to a boil and blanch your greens.  I used beet greens that I had sitting around (with stems removed), but I think swiss chard would be wonderful, too.  Wash them thoroughly them submerge them in the boiling water for two minutes or so.  Immediately remove and dunk them in ice water (or if you're feeling lazy, run them under a cold faucet) to stop the cooking.
  • While your rice cools, coarsely grate one zucchini.  Squeeze the shreds with your hands to get rid of the excess water.
  • Add the zucchini as well as some salt, pepper, paprika, a drizzle of olive oil, a dash of white wine vinegar, and a generous squeeze of fresh lemon juice.
  • Spread out a single leaf (or two if they're quite small or torn) and spoon some of the rice mixture onto one end.  Don't put too much!
  • Fold the sides up and start rolling, continuing to tuck the sides as you go.
  • Place them close together in a container and add some more olive oil, vinegar, and lemon juice.
  • Refrigerate at least several hours or overnight.

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