Makes 8-10 dolmas
1 bunch swiss chard
1 cup cooked Carolina Gold Rice
1/4 cup diced chow chow (reserve pickling liquid)
1/4 cup minced ramps
1t coriander
1/4 t cumin
1T chopped parsley
1T chopped mint
1/4 cup grated Montasio
1T lemon zest
To taste AtlantaFresh Dill Dressing
Instructions
- Place swiss chard leaves in hot water for 5 min to soften them for rolling. Set leaves aside.
- In a bowl combine the filling (cooked rice, minced ramps, diced chow chow, coriander, cumin, chopped parsley, mint, grated Montasio, and lemon zest) check seasoning with salt, pepper and acidic balance with reserved pickling liquid.
- Using slightly damp hands shape 2 tablespoons of the rice into a sphere. Place the sphere on a swiss chard leaf bringing the edges about 1/2 inches toward the center and rolling and tucking into a ball or a cigar shape. In a large sauce pan over medium, arrange the swiss chard in a baking dish and add 1/4 cup water or stock; cover and steam for 10 to 15 minutes or until they are completely warmed through. Serve immediately with yogurt dressing.
Makes 8-10 dolmas
