ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Food & Cooking › dolmas minus the rice
New Posts  All Forums:Forum Nav:

dolmas minus the rice

post #1 of 9
9/5/07 at 3:09pm
Thread Starter 
I cant seem to find a way to make a version of stuffed vine leaves that doesnt include rice. I shy away from using rice for cold buffets full stop from an environmental health point. ( one never knows how long or at what temp the food will be at after its dropped off)
I thought about cous cous and bulgar wheat but you guys could save me some trial and error with a fab recipe Please
"If we're not supposed to eat animals, why are they made of meat?" Jo Brand
Reply

Featured Stories on ChefTalk.com

A clinical look at how a restaurant runs
Follow ChefTalk on Pinterest!
When Cooks Cook for Themselves
post #2 of 9
9/5/07 at 3:16pm
Bulger is probally your best bet. Use the coarse grain, hydrate it, and use like you would rice. Not sure why you are so concerned with rice though.
Reply
post #3 of 9
9/6/07 at 3:58am
You can fill it with any sticky mixture. Be creative. Take ravioli as example. Serving hot, avoid fatty stuffing. Serving cold, use savory aspic.
WE ARE NOT SELLING FOOD...WE ARE IMPROVING OUR CLIENT'S LIFESTYLE - HIS LIFE IS TOO SHORT TO EAT SOMETHING HE DOESN'T LIKE
Reply
post #4 of 9
9/6/07 at 4:16am
I do them with a minced lamb filling with prunes and pine nuts for cold buffets. Served with a tahini yoghurt dip. If you want a recipe- let me know
What is patriotism but the love of the food one ate as a child? ~Lin Yutang
Reply
post #5 of 9
9/6/07 at 5:07am
I also make stuffed grape leaves without using rice. Similar to Bombay Ben, I use a mixture of ground lamb or ground beef or a mixture of both, plenty of currants, pine nuts, and spices that seem appropriate depending on if I am in a "Lebanese" mood, or a "north African mood" or a "mediterranean mood".

Let mixture cool, wrap grape leaves tightly, place in baking pan with 1 cup of fresh lemon juice, cover and bake. Serve hot or cold. If to be served cold, leave cover on until cold, so that they don't change their nice green color.

doc
Reply
post #6 of 9
9/6/07 at 8:15am
Oh, no! What's a dolma without the rice? :(
I understand your health concerns but I can't imagine it being any different.
Ladybug all dressed in red,
Strolling through the flower bed.
If I were tiny just like you
I'd creep among the flowers too!
Reply
post #7 of 9
9/6/07 at 12:20pm
Thread Starter 
Thanks, I'll try bulgar wheat. Maybe a Tabouleh would work.
I steer clear of rice as it's one of the worst causes of food poisoning if it's not kept at temp. and when you leave food you cant guarantee safety. Folk take home doggy bags and I dont want any comebacks.
I apologise in advance if i sound like a know-it-all, but did you know the dodgy curry/chilli /sweet and sour that gave you the trots is not the culprit. It's usually the rice.
"If we're not supposed to eat animals, why are they made of meat?" Jo Brand
Reply
post #8 of 9
9/7/07 at 2:20am
bughut - you could try your usual rice recipe but just substitute orzo for the rice?
What is patriotism but the love of the food one ate as a child? ~Lin Yutang
Reply
post #9 of 9
9/7/07 at 2:26pm
Thread Starter 

thanks all

I'm liking the meaty, fruity thing Deltadoc sounds really good. I'll let you know how it goes
Bombay ben - Never heard of a tahini yogurt dip sounds good. I'd like to see your recipes for the stufed vine leaves too... Cheers
"If we're not supposed to eat animals, why are they made of meat?" Jo Brand
Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Food & Cooking

Featured Stories on ChefTalk.com

A clinical look at how a restaurant runs
Follow ChefTalk on Pinterest!
When Cooks Cook for Themselves
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Food & Cooking › dolmas minus the rice