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Stuffed Mallow Leaves
Stuffed Mallow Leaves is a modern British recipe (based on dolmas) for classic vegetarian dish of mallow leaves stuffed with rice, mushrooms and pesto that are folded tightly and steamed to cook. The full recipe is presented here and I hope you enjoy this classic French version of: Stuffed Mallow Leaves.
prep time
20 minutes
cook time
60 minutes
Total Time:
80 minutes
Serves:
6
Rating: 
Tags : Wild FoodBritish Recipes
This recipe is based on dolma (Turkish)/dolmades (Greek), a family of stuffed dishes associated with Ottoman cuisine, typically made with a filling of rice, minced meat, offal, seafood, fruit, or any combination of these inside a vine leaf or cabbage leaf wrapping. It's little known that mallow leaves can be substituted for the vine leaf or cabbage wrapping and any dolma/dolmades style recipe can be adapted to be prepared with mallow leaves, as shown in the example given here.
Ingredients:
210g (1 cup) short- or medium-grain rice
1/2 onion, minced
225g fresh mushrooms, minced
Sea salt, to taste
80ml (1/3 cup) pesto (ramson pesto is good)
3 tbsp olive oil
mallow leaves (eg large common mallow leaves)
Method:
Place a large heavy-based frying pan over high heat. Once hot add the mushrooms and cook, shaking the pan often to prevent sticking until they release their liquid. When most of the water has evaporated away add the onion, olive oil and a little salt. Toss to combine then continue frying over high heat until the onion begins to colour (about 6 minutes).
At this point add the rice then stir to combine. Toast the rice, stirring constantly, for 1 minute then add 250ml (1 cup) water and a little salt. Reduce the heat to medium and let the water simmer away. When the liquid has all been absorbed turn off the heat and allow the rice to cool.
When the rice is cold stir in the pesto (add a little olive oil if the pesto is dry).
Now take the mallow leaves (you need large ones that will hold a tablespoon of filling).
To fold the dolmas, you lay the leaf smooth side down, bottom facing you. Put about a tablespoon of filling in a little log alongside the bottom, stretching from side to side toward the leaf edges. Leave at least a half-inch of space on either edge. Fold up from the bottom once, then fold over the sides and roll up. It takes some practice, as you will learn how much tension you can put on the dolma before the leaf rips.
Line up your dolmas seam side down on a perforated vegetable steamer insert, Chinese steamer or even arrange them directly on the bottom of a pan. Nestle them in snug against each other, and it is OK to stack them up to three levels high. Note that mallow leaves don't typically need to be weighed down (which is an advantage of using this leaf).
Pour in enough water to come up just under the level of the dolmas, cover and bring to a boil. Steam gently for 40-60 minutes. The exact tine will depend on the dryness of your rice so it's probably better to steam a little longer (crunchy rice is not good!).
Dolmas can be served hot or cold and they will keep in the refrigerator for up to a week.
