Wild Mustard garlic leaf and red dead nettle & wild onion dolmas
Wild Mustard garlic leaf and red dead nettle & wild onion dolmas

Hey everyone, it’s Jim, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, wild mustard garlic leaf and red dead nettle & wild onion dolmas. It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Wild Mustard garlic leaf and red dead nettle & wild onion dolmas is one of the most well liked of recent trending meals on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. Wild Mustard garlic leaf and red dead nettle & wild onion dolmas is something which I’ve loved my whole life. They’re fine and they look fantastic.

To begin with this particular recipe, we must prepare a few components. You can have wild mustard garlic leaf and red dead nettle & wild onion dolmas using 10 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Wild Mustard garlic leaf and red dead nettle & wild onion dolmas:
  1. Get 2 lbs garlic mustard leaves
  2. Get 1 cup chopped red dead nettle
  3. Take 1 Tbsp minced wild garlic
  4. Make ready 1/4 cup pine nuts
  5. Get 1 Tbsp seasame seed oil
  6. Get 1/4 cup pumpkin seed
  7. Take 1 cup couscous uncooked
  8. Take 1 cup quinoa
  9. Make ready 8 pitted dates large
  10. Take 1/4 sliced almonds
Instructions to make Wild Mustard garlic leaf and red dead nettle & wild onion dolmas:
  1. Blanch your garlic mustard leaves, I steam mine for about 2 minutes then air dry. The leaves will stick to each other. So I try to arrange them into my leaf wraps while they dry.
  2. Blanch for 1 minute your red nettle leaf and flower then chop. I like to use my ulu for this.
  3. Chop in your wild onion or garlic and break out the mortar and pestle. Combine your garlic, red dead nettle, pine nuts, sesame seed oil only add salt after you taste your pesto. Seriously! Salt is not important.
  4. Oil your pan and quick toast your quinoa, then add your couscous and water. Let it boil.
  5. Chop your dates and almonds.
  6. Add almonds and dates with 2-4 tbsp of your pesto. I like to cut the sweet with the pesto so I tend to have 4 tbsp of my pesto. Let it sit until it gets room temperature. Should be nice and thick.
  7. Build your dolmas!
  8. Final stages. Brush your favorite oil and add some zest. I like lemon olive oil with some grapefruit zest. Enjoy!

So that’s going to wrap this up for this special food wild mustard garlic leaf and red dead nettle & wild onion dolmas recipe. Thank you very much for your time. I am confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!