How to Prepare Delicious Wild Mustard garlic leaf and red dead nettle wild onion dolmas

Without fail cooking ultimate Wild Mustard garlic leaf and red dead nettle & wild onion dolmas easy, tasty, practical.

Good Evening every body, at this time you get present recipe Wild Mustard garlic leaf and red dead nettle & wild onion dolmas with 10 ingredients and 8 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 10 ingredients and 8 stages of easy cooking Wild Mustard garlic leaf and red dead nettle & wild onion dolmas.

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

1. Prepare 2 lbs : garlic mustard leaves.

2. Prepare 1 cup : chopped red dead nettle.

3. Prepare 1 Tbsp : minced wild garlic.

4. Needed 1/4 cup : pine nuts.

5. Needed 1 Tbsp : seasame seed oil.

6. Needed 1/4 cup : pumpkin seed.

7. Prepare 1 cup : couscous uncooked.

8. Needed 1 cup : quinoa.

9. Prepare 8 : pitted dates large.

10. Prepare 1/4 : sliced almonds.

If all ingredients Wild Mustard garlic leaf and red dead nettle & wild onion dolmas it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Step by Step Cooking 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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