Kelp Dolma Recipe

Directions

1. Place Kelp leaves in a shallow pan & sprinkle lightly with water

2. Allow to soak up the water while preparing the filling

3. In a large saucepan, sauté the onion in 1/3 C of the oil until translucent

4. Add the rice, sauté for one more minute

5. Pour in 2 C warm water & 1/2 of the lemon juice

6. Simmer for about 10-15 minutes or until the water is absorbed & the rice is parboiled

7. Transfer to a bowl, stir in the herbs & salt & pepper, set aside to cool a bit

8. Using scissors, cut 4”x4” squares of kelp

9. Cover the bottom of a large pot with a generous layer of kelp using the odd or torn pieces

10. Working one at a time, scoop about 1 T of rice mixture into the center of the leaf, fold in the ends, & roll into a tight bundle

11. Arrange the bundles snuggly on top of the kelp ‘bed’ & drizzle with the remaining oil & lemon juice

12. Season with more salt & pepper

13. Invert a plate on top of the dolmas to hold them down while they cook & pour in enough water to cover them

14. Cover the pan and simmer for 30-40 minutes, until the water is absorbed

15. Remove from heat and allow the dolmas to cool for at least 30 mins. Serve with a squeeze of fresh lemon