[ UConn × NOAA ]
Bull Kelp Dolma
Tender bull kelp blades wrapped around spiced rice with currants and pine nuts.
- Time
- 1 hr
- Source
- UConn Seaweed Hub — Cooking with US Farmed Seaweeds
[ Ingredients ]
- ·12 large bull kelp blades, blanched\n- 1 cup short-grain rice\n- 1/4 cup pine nuts, toasted\n- 3 tbsp currants\n- 1 small onion, finely diced\n- 2 tbsp olive oil\n- 1 tsp ground allspice\n- 1/2 tsp cinnamon\n- Lemon wedges, to serve
[ Method ]
- 01
Sweat onion in olive oil until soft. Add rice and spices; toast 1 minute.\n2. Add 1.5 cups water, currants, and pine nuts. Cook covered until rice is just tender. Cool.\n3. Lay each blade flat, place 2 tbsp filling at the base, roll tight.\n4. Pack rolls seam-down in a wide pan. Add 1/2 cup water and a drizzle of oil. Cover; steam 25 min.\n5. Serve warm with lemon.
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