Stuffed Mustard Greens

Name: Stuffed Mustard Greens
Yield: makes 24 rolls
Ingredients: 1 1/2 cups short-grain brown rice; 1 3/4 teaspoons kosher salt, plus more for sprinkling; 1 small celery root, peeled and cut into 1/4–inch pieces; 1/4 teaspoon freshly ground black pepper, plus more for sprinkling; 1 1/2 tablespoons extra-virgin olive oil; 24 mustard green leaves (2 to 3 bunches mustard greens); 8 ounces semihard sheep’s-milk cheese, diced (1 1/2 cups); 8 green onions (white and green parts), chopped; 1/4 red bell pepper, diced; 2 teaspoons chopped fresh rosemary; 2 teaspoons chopped fresh thyme; 2 tablespoons apple cider vinegar

December 22, 2011

THIS RECIPE WAS INSPIRED BY DOLMADES, the classic Greek appetizer. Mustard greens, a deliciously bitter leaf, stand in for grape leaves, and the earthiness of celery root and the bite of sheep’s-milk cheese complete this healthy, hearty dish that your vegetarian—and nonvegetarian—friends will love. It’s important to use fresh herbs instead of dried in this recipe because these ingredients aren’t cooked and dried herbs wouldn’t be fully reconstituted.

Cooks' Note

I prefer the stuffed mustard greens uncooked, but they can be heated in a steamer. To steam, create a single layer of rolls in the bottom of a steamer and steam for 7 minutes. Repeat until all of the rolls are steamed. Brush with olive oil and top with salt and pepper to taste before serving.

Recipe notes

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