Dolmas: Something Stuffed.
Flavorful stuffing wrapped in favorite leaves and steamed. Be it East Asian style lettuce leaves or Mediterranean style grape leaves or Swiss chard.
Blanch the Swiss chard leaves after cutting away the white thick stems carefully. I have a tendency to over-stuff, but, this time I managed to use just enough and wrap it into tight little packages for steaming.
Brown rice with toasted pine nuts, feta, and dried cranberries, flavored with cinnamon, nutmeg, salt and a hint of cayenne pepper makes up the stuffing for these Swiss Chard Dolmas.
I served it with a Balsamic Vinaigrette dip and Sweet Chili Sauce. But a delicious rich tomato sauce or a light and delicate Mint-Yogurt sauce or Tahini-Sumac-Yogurt Dressing would be wonderful as well.