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  Collard greens 1 Bunch (100 gm) (6 Medium Leaves)
  Brown rice 1 Cup (16 tbs) (Short Grained)
  Water 2 Cup (32 tbs)
  Almonds 1⁄2 Cup (8 tbs), dry toasted, finely chopped
  Cranberries 1⁄3 Cup (4.8 tbs), dried, cut in half with scissors.
  Feta cheese 1⁄2 Cup (8 tbs)
  Sea salt 1⁄2 Teaspoon
  Lemon zest 1⁄2 Teaspoon
  Rosemary 1⁄4 Teaspoon, ground

1. Combine rice and water, place in a 2 quart saucepan and bring to a boil. Reduce heat, cover and simmer on low heat for 45 minutes or until done.

2. Meanwhile, wash collard greens and then blanch for 30 seconds. Cool and set aside. When rice is slightly cooled, stir in almonds, salt and seasonings, cranberries and feta cheese.

3. Gently, cut large stems from collard leaves. Lay flat on a cutting board. Place a scoopful of the rice mixture in the center of the leaf. Roll up like a burrito tucking in the sides of the leaf. Repeat for all leaves.

4. To reheat, place in steamer, over, not in, boiling water and steam for 5 minutes. Garnish with orange infused olive oil or orange or grapefruit juice and serve.

Per Serving (excluding unknown items): 222 Calories; 10g Fat (38.6% calories from fat); 7g Protein; 28g Carbohydrate; 2g Dietary Fiber; 11mg Cholesterol; 302mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size

Calories 221 Calories from Fat 80

% Daily Value*

Total Fat 9 g14.6%

Saturated Fat 2.5 g12.5%

Trans Fat 0 g

Cholesterol 11.1 mg3.7%

Sodium 272.4 mg11.3%

Total Carbohydrates 28 g9.4%

Dietary Fiber 3.4 g13.7%

Sugars 1.3 g

Protein 7 g14.1%

Vitamin A 23.5% Vitamin C 12%

Calcium 12.9% Iron 6.3%

*Based on a 2000 Calorie diet


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