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

Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, wild mustard garlic leaf and red dead nettle & wild onion dolmas. It is one of my favorites. This time, I am going to make it a bit unique. 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 current trending meals in the world. It’s easy, it is quick, it tastes yummy. It is appreciated by millions every day. They are fine and they look wonderful. Wild Mustard garlic leaf and red dead nettle & wild onion dolmas is something that I have loved my entire life.

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

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