Stuffed Grape Leaves (: Warak Dawali)

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Rolls stuffed grape leaves with a few simple herbs and tomato. A rich Gaza kitchen through Hadeel Assali family stories. Homemade young grape leave from her parents farm in Texas farm, Laziza Farms. Hadeel's mom Nahida Saker has a PhD in food science with a specialty in cheese-making. 

Hadeel Assali is a Palestinian-American anthropologist who is interested in cultural practices around food, especially rice.  She is currently a PhD candidate at Columbia University. 

 

Eat the color with brown rice

Salads are popular in western culture and health-conscious people are turning to brown rice in their diet.  Because brown rice is coated with fibrous bran it has a high nutritional value. Combined with fruits and vegetables, the chewy, hardy textures of the rice makes for a popular salad.

Eating a variety of colorful foods insures that  a variety of vitamins, minerals and antioxidants nourish your body. These organic sources have healthy benefits that cannot be replicated in a vitamin. These varieties provide a powerful mix that that benefit all parts of the body. Here is a power recipe full of colorful fruits and vegetables. Try it and enjoy!

Preparation Time: 1hr
Yield 4 Servings

Ingredients:
2 cups cooked brown rice
1 cup cooked black beans
1 cup cooked peas
1 cup chopped green bell peppers & cucumbers
1 cup chopped carrots
½ cup chopped purple onion
2 cups cooked corn
1 cup chopped red bell peppers
1 cup kidney beans
½ cup chopped Cilantro

Dressing:
1 tablespoon Salt, ½ cup extra-virgin olive oil, ½ cup rice vinegar, 2 tablespoons Honey, juice of 2 limes

Whisk all ingredients in small bowl to blend. Add salt to taste. 
Combine all ingredients in very large bowl and mix. Add dressing and toss to coat.