Silverbeet Sarma Wraps

Inspired by Greek Dolmas: a zesty, vibrant silverbeet with fresh herbs.

Prep Time 20 mins

Cook Time 40 mins

Total Time 1 hr

Difficulty: Beginner

Best Season: Spring

Description

This zesty, refreshing, plant-based silverbeet dish is a true showstopper. Silverbeet is often underrated, but it’s packed with nutrients, and in this recipe, it shines. Combined with fresh herbs, it becomes one of the most stunning dishes of spring. Perfect as a side, but for me, it’s a hero on the plate.

Ingredients

1 medium onion (finely chopped)
3 cloves garlic (finely chopped)
5 spring spring onions (finely sliced)
2 cups Arborio rice (washed)
1 bunch parsley (finely chopped)
1 bunch dill (finely chopped)
1 bunch mint (finely chopped)
2 lemons (juice and zest)
1/2 cup Olive oil
Salt and pepper (to taste)
15 large leaves silverbeet (chopped stems can go into the filling)
Tzatziki or yoghurt (to serve)

Instructions

1
Heat a splash of olive oil in a pan over medium heat.
2
Sauté the onion with a pinch of salt until translucent.
3
Add garlic and spring onions and cook for another 30 seconds, until fragrant.
4
Stir in the rice and a splash of water to start softening the grains.
5
Turn off the heat, then fold in the chopped herbs, lemon zest, lemon juice, and season generously with salt and pepper.
6
Let the filling cool completely before rolling.
7
Prepare the leaves:
8
Bring a pot of water to a boil.
9
Blanch silverbeet leaves for 10 seconds until they soften slightly.
10
Drain, cool, and gently pat dry with a clean towel or paper towel.
11
Roll the dolmades:
12
Lay each leaf flat and place a spoonful of the cooled filling near the base.
13
Fold the sides over the filling and roll gently, not too tight — the rice will expand while cooking.
14
Cook the rolls:
15
Drizzle olive oil on the base of a heavy-bottomed pot.
16
Arrange the dolmades neatly in layers.
17
Place a small heatproof plate on top to keep them from unrolling.
18
Pour in water (make sure dolmades are fully submerged) , lemon juice, lemon slices, a lots of olive oil, and a pinch of salt.
19
Cover and simmer gently for 40–60 minutes, until the rice is tender and the rolls are infused with lemony, herby flavour.
20
Enjoy warm or at room temperature.
21
Serve with tzatziki for a fresh, herby, and beautifully lemony bite.

Keywords: plant based, posno, vegetarian, mediterranean, greek

Read it online: https://snezanacooks.com/recipe/silverbeet-sarma-wraps/

Snezana

Food and Lifestyle Blogger

Hi, I'm Snezana, a food blogger and recipe developer. I live in Australia with my family. Loves traveling, sharing new recipes, and spending time with my family.