CF, DF, EF, FF, GF, GRF*, MF, NUTF, SALF, SOYF, SUF, YF
*Quantity depends on how many leaves you have. Estimate about 1 cup for every 12 leaves
**For a GRF version, use cauliflower or parsnip rice instead. See Cat's Comments.
To Assemble: simply place 1 TSP plain or flavored rice (more or less, depending on size of leaf) on the edge of a mallow leaf, add your topping, if using, and roll up. Place face down on a plate, using a toothpick to hold in place, if you like. Serving: depends on quantity of leaves you have. Estimate between 2-4 pieces per person as an appetizer or side dish.
This is a simple but delish idea for using those large leaves of Mallow growing in your garden. You can try this idea as an appetizer, use it as a side dish, or turn this into a meal with a side of salad, veggies, beans, or whatever else you fancy.
If you do add any toppings, be sure they are thick (like shredded cheese or thick sour cream), as Mallow leaves are mucilaginous, and the last thing you want is a watery dressing turning your appetizer to a mushy green goop.
You can also serve this open faced (un-rolled).
For a GRF version, use cauliflower or parsnip rice. To Do: remove leaves from cauliflower and stem. For parsnip, trim ends and peel. Rough chop cauliflower/parsnip, place in a food processor, and pulse until veggies look like rice bits. Add spices to flavor and use in recipe. You can also steam the veggies first. Use paper towels to remove excess moisture, add seasonings, then use in recipe.
Final comment: feel free to add raisins, pumpkin seeds, currants, sesame seeds, goji berries, etc. to make your rice filling tasty, as Mallow leaves (like many other leafy greens) are mild and neutral-tasting.
As always, Enjoy :)
Wild Edible Recipes.
From Forest, Field & Garden to Your Happy, Healthy Belly!
Labels Used in Recipes:
CF- Corn Free
DF- Dairy Free
EF- Egg Free
FF- Fat Free
GF- Gluten Free
GRF- GRain Free
MF- Meat Free
NUTF- NUT Free
SALF- SALt Free
SOYF- SOY Free
SUF- SUgar Free
YF- Yeast Free
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