Stuffed Mallow Leaves

Get a large frying pan hot over high heat. Add the mushrooms and shake the pan often until they release their water. When most of the water is gone, add the onion and the olive oil and a little salt. Toss to combine.

Saute this over high heat until the onion begins to color, then add the rice. Toss to combine.

Toast for a minute, then add 1 cup of water and a little salt. Turn the heat to medium and let the water cook away. When it is absorbed, turn off the heat and let the rice cool.

Add the pesto and toss to combine. You can add a little olive oil if your pesto is dry.

Next, stuff the leaves. Mallow leaves come in different sizes, so adjust the amount of filling as needed when you fill them. It should always be about a tablespoon, though.

Line up your dolmas seam side down on a perforated vegetable steam insert, Chinese steamer, or even on the bottom of a pan. Nestle them in snug against each other; it is OK to stack them up to three levels high.

Mallow leaves don’t need to be weighed down. Lay a plate over the dolmas when you put them in to the pot you are about to steam them in. I use a large stockpot.

Put in enough water to come up just under the level of the dolmas, cover and bring to a boil.

Steam gently for 40 minutes to an hour, depending on how fresh your rice is, and how much water it soaked up initially. Better to err on the long side than the short, as no one likes crunchy rice.

Serve warm or at room temperature. Dolmas will keep for a week in the fridge.