Apr 24, 2021

Sorrel Dolma

Flavourful and easy to make, this sorrel dolma recipe is great for grab-and-go meals, or even as finger food.

Dolma is typically any filling (often rice-based) wrapped up in some kind of edible leaf. Anything from cabbage and grape leaves, to spinach, or in this case, sorrel can be used.

In general, these dolma are quite easy to make and are a great solution to left over cooked rice. It's hard to determine how many you'll end up with, as it entirely depends on the size of sorrel leaves you have and how much filling you choose to wrap in them, but when complete you'll be looking at enough to serve a family of 6.

Almost anyone can eat this version of dolma as it is completely vegan, dairy-free, and gluten-free. If artichoke is not your favourite, try replacing it with chopped olives, or marinated red peppers. If you don't have lupini beans, swap them with black beans, fava beans, or even kidney beans.

These dolma will keep for several days in the refrigerator stored in an air-tight container.

Ingredients

(Makes 6 servings)

1 tablespoon extra virgin olive oil
zest from 1/2 a lemon, grated
2 small sweet onions, finely chopped
4 cloves garlic, minced
1/2 teaspoon ground black pepper
1 tablespoon paprika
1 jar marinated artichoke hearts, chopped
1, 14 oz. can San Marzano tomatoes, crushed
1 teaspoon salt
2 cups basmati rice, cooked
1, 19oz. can lupini beans, rinsed
1/4 cup fresh parsley, chopped
1 teaspoon dried basil
1 large bunch sorrel leaves, stems trimmed

Directions

In a large sauté pan over medium-high heat, heat the oil. Once hot, add the lemon zest and sauté for a few seconds to release the aroma before adding in the onion. Reduce the heat to medium and continue sautéing until the onion begins to soften (about 5 minutes). Add the garlic, ground black pepper, and paprika, then continue sautéing, mixing thoroughly for another minute.

Add the artichoke, crushed tomato, and salt, mixing it in well with the onion. Cook for 5 minutes then add the pre-cooked basmati rice, lupini beans, parsley, and basil. Cook an additional 5 minutes, mixing regularly and mashing some of the beans as you stir. Once everything is heated thoroughly, remove from heat and set aside.

Place the trimmed sorrel leaves into a colander fitted into a bowl and pour hot water over the leaves until they are covered. Let sit for about a minute until the leaves are soft. Drain the water.

On a flat surface, select the largest sorrel leaves and lay them out. Position two more leaves across the first then place about a tablespoon, or more, of the tomato and artichoke mixture onto the centre of the leaves (amount of filling depends on the size of the sorrel leaves you have). Cover with another leaf and wrap the filling into a small package. Add additional leaves if needed to contain the filling. Set aside on a serving plate and continue until you run out of filling.

If necessary, you can heat these in a microwave or oven for a few minutes, but they should still be warm enough to serve. Enjoy!

Nutritional Information Per Serving: