ENCAPSULATED FOODS LESSON: DOLMAS

My submission to @foodfutureinstitute :
"This was another fun one!

I can't get local chard so I used locally grown kale instead. I've been asking around for the past 2 years where to get wild rice but my supplier said that they used to bring it in but it was too expensive.

I've seen packages labelled as wild rice but it's actually just black rice. So I used black rice instead. I already have a bottle of preserved lemons with me so that was perfect. I kept most of it raw, except for the rice.

I tried two ways to soften the kale without cooking it - one batch I soaked over night in lacto-fermented brine and another I put in the freezer. The frozen kale leaves worked. I know I could have soften it by massaging oil but I prefer to use as little oil as possible. So I didn't brush the top of the dolmas with oil since I'm the only one eating them:)"

🌟Instructor Feedback🌟
"Another impeccable work here Raw Chef Yin! Your Dolmas look FANTASTIC!!! Super vibrant and the cream looks rich and silky. This again is a simple dish that can be so diverse. Try different fillings, dips and roll it with various types of greens. Great choice of substitution and method to soften the leaves. The sprinkle of sesame seeds was a really nice touch as well. Your work is incredible and I have no doubt that you can elevate this dish to another level. Superb!"

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