Preservation Pantry (Regan Arts, 2017) by Sarah Marshall is "a whole-produce approach to modern preservation" with a special focus on eliminated wasted food during the canning and cooking process. Marshall follows sustainable practices for farm-to-table cooking and preservation which has led her to develop Marshall’s Haute Sauce as well as recipes for many restaurants local to Portland, Oregon. The following excerpt is a receipt for dolmas using the leftover leaves from beets.
On Mondays at our commercial kitchen, we gather for "veggie lunch." Three small businesses come together to feast, chat, and check in. My husband makes these dolmas for the lunch on a regular basis and they are always a hit. I prefer beet leaves for this recipe to the traditional grape leaves because they are more tender and I love their beautiful color. The key to making these dolmas is rolling the rice tightly in the plastic wrap, which helps to create a compact, tiny package.
- 1 cup jasmine rice
- 2 tablespoons Whole-Grain Roasted Beet Mustard
- 1 teaspoon radish sprout seeds
- 1/2 teaspoon yellow mustard seeds
- 1/2 teaspoon kosher salt, divided
- 1/4 cup plus 1 tablespoon fresh lemon juice, divided
- 3 tablespoons white balsamic vinegar, divided
- 1/4 cup plus 1 tablespoon olive oil, divided
- 20 large beet leaves
- In a medium saucepan fitted with a lid, combine the rice, the Whole-Grain Roasted Beet Mustard, radish sprout seeds, mustard seeds, 1/4 teaspoon salt, and 1 3/4 cups of water; stir the ingredients together, then bring the contents to a boil over high heat. Once boiling, turn the heat to low and cover. Cook for 20 minutes. Remove the lid and fluff with a fork, mixing the seeds evenly through the rice.
- In a small bowl, mix 1 tablespoon lemon juice, 1 tablespoon vinegar, and 1 tablespoon olive oil. Pour over the rice and let it cool.
- At the food preparation station, wash the beet leaves under cold running water and discard any leaves that are discolored. Make an ice-water bath by placing 4 cups of cold water and 4 ice cubes in a medium bowl and set aside.
- Bring 4 cups of water to a boil in a medium skillet over high heat; add the leaves to the boiling water, without overlapping them, and blanch for 1 minute. Remove the leaves with a slotted spoon and place them in the ice-water bath to stop the cooking process.
- Take 1 leaf (if leaves are on the small side, overlap 2 leaves) out of the ice-water bath and dry between 2 towels. Set the leaf aside on a dry cutting board. Lay down a piece of plastic wrap, place 1 tablespoon of rice in the center, fold the plastic wrap over the rice, and press with fingers and thumbs to form a small brick of rice. Peel off the wrap and place the rice in the lower center of the leaf. Fold the small end up and tuck in the empty sides of the leaf toward the center. Keep folding until it can be rolled. Place the dolma into a 2-quart glass baking dish. Continue rolling and stacking until done.
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Reprinted with permission from Preservation Pantry: Modern Canning from Root to Top & Stem to Core by Sarah Marshall and published by Regan Arts, 2017.