Trying a veg box that gave us more pak choi than we knew what to do with + invitation to a Greek night = this wonderful culinary concoction. Who needs vine leaves? I did search the internetz and couldn’t see another such mishmash so just went for it, and was actually quite pleased with the results – especially since they don’t have the slightly vinegary taste that tinned vine leaves sometimes have.
1 medium onion, diced
300g long grain rice
400ml + 300ml vegetable stock (approx)
handful pine nuts
handful mint, shredded
handful parsley, shredded
Juice and zest of one lime
pak choi / savoy cabbage / grape vine leaves – approx 20-30, large ones with stems cut off
1/2 cup (125ml) olive oil
60ml lemon juice
- Dry toast the pine nuts in a pan and set aside
- In a large pot, soften the onion in a little of the oil. Stir in the rice and cook for a few minutes before adding 400ml of the stock. Simmer for 10 minutes until half-cooked/ al dente (add a little more water if necessary). Remove from heat and stir in the lime, herbs, and pine nuts. Leave to cool slightly while you prepare the pak choi leaves.
- Blanch the leaves – heat a pot of water to boiling and prepare a basin of water with lots of ice in it. Cook the leaves in boiling water for 3-4 minutes then plunge in cold basin and drain on some kitchen towel.
- Prepare the dolmades: working one at a time, place a little rice at the base of a leave, fold over, turn in the sides, and then roll up. Place in the bottom of a large pot and fill the whole layer. Squeeze them in pretty tightly to keep them together. If you finish one layer, have a second layer if there’s enough to do a whole new layer. Pour over the remaining broth, lemon juice, and olive oil. Heat over a medium heat until it begins to simmer. Then turn heat to low and place a plate on top of the dolmades to weigh them down. Cover and cook for about 30 minutes.
- Serve hot or cold – keeps for a week in the fridge.