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 are having an incredible day today. Today, I will show you a way to prepare a special 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 unique. This will be really delicious.

Wild Mustard garlic leaf and red dead nettle & wild onion dolmas is one of the most well liked of current trending foods on earth. It is simple, it’s fast, it tastes delicious. It is appreciated by millions daily. Wild Mustard garlic leaf and red dead nettle & wild onion dolmas is something that I’ve loved my whole life. They are nice and they look fantastic.

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

The ingredients needed to make Wild Mustard garlic leaf and red dead nettle & wild onion dolmas:
  1. Take 2 lbs garlic mustard leaves
  2. Get 1 cup chopped red dead nettle
  3. Make ready 1 Tbsp minced wild garlic
  4. Prepare 1/4 cup pine nuts
  5. Take 1 Tbsp seasame seed oil
  6. Make ready 1/4 cup pumpkin seed
  7. Make ready 1 cup couscous uncooked
  8. Take 1 cup quinoa
  9. Get 8 pitted dates large
  10. Prepare 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!

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