Wednesday, September 15, 2010

Stuffed Nasturtium Leaves

stuffed nasturtium leaves
Stuffed Nasturtium Leaves!

Nasturtiums are sometimes considered weeds. They are quite prolific and get all over the place. Their flowers often make their way into salads as a vibrant and edible decoration. Their leaves are edible, too. The leaves and flowers have a peppery taste to them.

I made dolmas tonight! What I didn't know is that to make dolmas, first you stuff the leaves (usually grape leaves), then you steam them. This makes homemade a lot better than jarred or canned, as those premade dolmas are swimming in oil.

So when life gives you edible weeds like nasturtiums, make dolmas.

Stuffed Nasturtium Leaves

20 large nasturtium leaves (~4-5 inches in diameter)
1 cup of rice, yields 2 cups cooked (I used red rice; it looks like ground beef!)
2 Tbsp olive oil
1/4 cup chopped parsley
1/4 cup chopped mint
1/4 cup pine nuts
6 cloves garlic, minced
juice of 2 limes
salt and pepper to taste

1. Rinse off your nasturtium leaves.

2. Cook the rice. Mix with the rest of the ingredients.

3. Place a generous spoonful or so of the rice stuffing in the middle of a leaf. Roll it into a little leaf burrito. Repeat until you have a batch of 10 little leaf burritos.

4. Place your little leaf burritos in a steamer basket. Steam for 5 minutes.

5. Meanwhile, repeat steps 3 and 4 for your second batch of 10 little leaf burritos.

6. Enjoy when cool enough to handle.

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