Lazy Dolmades



First of all: I’m sorry I haven’t posted in about six thousand years. I know excuses go no where, but school is INSANE. I have an essay due in EACH one of my classes (on top of the smaller assignments) within the next 2 weeks… unbelievable, RIGHT?! Second of all: I have been making some good foods so expect some good posts coming up soon but forgive my words because my mind is everywhere and I’m not sure what to write. Thirdly: are my (few) readers ever intrigued by anything more than just the recipes? What else would you want to see on here? (Posts including things about me/my life? Posts about great brands or products I’ve found? Posts about my various haunts in the city?) Let me know/feedback please!! I’d love to write more, but I’m unsure what else to write.

On to the important part: FOOD


LAZY DOLMADES! I guess you could call it a dolmade pilaf… but with beet leaves and not grape leaves. Regardless, DOLMADES. This recipe was inspired from this cookbook. It’s not my favorite cookbook simply because the dishes don’t intrigue me, but it does have some pretty cool flavours that would be worth trying. Beyond THAT I really loved this dish because of how comforting it was on a chilly night. It’s a perfect side dish (with a tomato soup would be wicked) that is still pretty substantial.

As I mentioned, I used beet leaves (where can one buy grape leaves?), and I put a little bit of cinnamon into the rice and it complimented the dill SO wonderfully well. Also, the recipe originally called to use ground beef, but I chopped up some tempeh and fried it up with the rice. It was a wonderful addition (not to mention, it adds great protein!!)


  • 1 cup uncooked short grain brown rice
  • 2 cups water
  • 3 tablespoons grapeseed oil
  • 1/2 small yellow onion, chopped
  • 2 cloves garlic, minced
  • 1/4 cup tempeh, chopped
  • 1/2 teaspoon salt
  • pepper
  • 1/2 cup brined (or steamed) beet leaves, chopped
  • 1/4 cup dill, chopped
  • 1 teaspoon oregano
  • 1 tablespoon lemon juice
  • 1/4 teaspoon cinnamon


In a medium pot, cook the rice in the 2 cups of water for about 20 minutes (or until all the water is absorbed).

Meanwhile, in a medium pan, cook the onion and garlic in the oil until translucent (about 3 minutes), add the tempeh and salt (and lots of pepper!) and cook for an additional 3 minutes.

Add the cooked rice to the onions and reduce the heat to low. Add the beet leaves, dill, oregano, lemon juice and cinnamon. Let it all sit for 10 minutes to allow all the flavours to mingle. Serve warm!!

Beauty of a beet leaf

Beauty of a beet leaf


MUCH much much love on these nights that are cooling off ever so quickly.


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