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

Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, wild mustard garlic leaf and red dead nettle & wild onion dolmas. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Wild Mustard garlic leaf and red dead nettle & wild onion dolmas is one of the most favored of recent trending foods in the world. It’s appreciated by millions daily. It’s easy, it is quick, it tastes yummy. 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 get started with this particular recipe, we have to first prepare a few components. You can cook wild mustard garlic leaf and red dead nettle & wild onion dolmas using 10 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Wild Mustard garlic leaf and red dead nettle & wild onion dolmas:
  1. Make ready 2 lbs garlic mustard leaves
  2. Prepare 1 cup chopped red dead nettle
  3. Make ready 1 Tbsp minced wild garlic
  4. Take 1/4 cup pine nuts
  5. Prepare 1 Tbsp seasame seed oil
  6. Make ready 1/4 cup pumpkin seed
  7. Prepare 1 cup couscous uncooked
  8. Take 1 cup quinoa
  9. Take 8 pitted dates large
  10. Prepare 1/4 sliced almonds
Steps 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 it up for this exceptional food wild mustard garlic leaf and red dead nettle & wild onion dolmas recipe. Thank you very much for reading. I am confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!