Collard Dolmas Stuffed with Savory Brown Rice
Greek dolmas were traditionally made using grape leaves stuffed with seasoned white rice. Parsley, mint, pine nuts, yellow onion, spices, and orange zest are additional ingredients to include.
INGREDIENTS | SERVES 6
- 1 cup short grain brown rice
- 1¾ cups water or stock
- Pinch salt
- ½ cup almonds, toasted
- 1 clove garlic, crushed
- 2 medium scallions, chopped
- 1/3 cup olive oil
- Umeboshi vinegar, to taste
- 1 bunch collard greens
- Lemon juice, to taste
Soak rice overnight in water or stock in a pot. Add a pinch of salt. Bring to boil, lower heat, and simmer, covered, for 45–50 minutes. Remove from heat and set aside.
Finely chop almonds. Stir in almonds, garlic, scallions, and olive oil. Season with umeboshi vinegar, to taste.
Meanwhile, blanch collard greens for 1 minute. Drain and pat dry with a towel. Gently remove stems.
Lay out 1 collard leaf on plate. Place a scoopful of rice mixture in center of leaf. Fold sides in and roll up tightly. Repeat for remaining leaves.
To reheat, place in a steamer and steam for 5 minutes. Garnish with lemon juice.
PER SERVING Calories: 300 | Fat: 19g | Sodium: 26mg | Carbohydrate: 32g | Fiber: 5g | Protein: 6g
Energy of Garlic
Garlic has a stimulating effect, which is appropriate in hot weather and to balance overconsumption of meat. However, garlic can be weakening for vegetarians, who need a more centered diet. Garlic pickled in miso for 10 days, which balances its extreme energy, is a better form for vegetarians to consume.