A recipe for ramson dolmades (for 10 – 12), based on the classic Greek stuffed vine leaves.
Ingredients
- Ramson leaves, 4 per dolmade
- A good handful of ramson stems and shoots, chopped
- 100g of arborio rice
- 1 small onion
- A handful of hogweed shoots, chopped
- A handful of ground elder, chopped
- 2 or 3 finely chopped sheep sorrel leaves
- 450ml of vegetable stock
- Olive oil
How to make the ramson dolmades
- Line a dutch oven with tin foil
- Line the base with ramson leaves
- The rice:
- Chop the onion finely
- Fry in a little olive oil until soft
- Add the ramson stems and shoots
- Add the rice and stir until coated
- Gradually add the stock until it is absorbed by the rice, stirring gently until the rice is al dente
- Fold in the ground elder, hogweed and sorrel
- Remove from heat
- Lay the ramson leaves on a board shiny side down in pairs to form a cross
- Place a tsp of the rice mixture in the centre of the cross
- Wrap the leaves around to form a parcel
- Place in the dutch oven
- Add the remainder of the vegetable stock
- Put the lid on and put the dutch oven into a bed of embers
- Cook for about 45 minutes
Ramson dolmades are just one of the many dishes that we cook on our 1 day foraging course.
You can see plenty of photos from both courses, as well as all our others, on our Facebook page.
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